Salmon salad with cabbage

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Salmon salad with cabbage is a vibrant and nutritious dish that combines the rich flavors of tender salmon with the crisp, refreshing crunch of cabbage, creating a delightful balance of textures and tastes. This salad can be served warm or cold and is perfect as a light lunch, a side dish, or even a main course, depending on the portion size.

### Ingredients:

#### Salmon:
The star of the dish is, of course, the salmon, which is known for its high omega-3 fatty acids, protein content, and rich flavor. You can use either fresh or canned salmon. For a fresher approach, grilling or baking a salmon fillet adds a smoky char and flaky texture. If using canned salmon, ensure it’s of high quality and packed in water or olive oil.

#### Cabbage:
Cabbage provides a satisfying crunch that contrasts beautifully with the tender salmon. You can use various types of cabbage, such as green cabbage, red cabbage, or savoy cabbage. Green cabbage has a slightly peppery flavor, while red cabbage offers a pop of color and a hint of sweetness. Shredding the cabbage finely allows it to absorb the dressing and provides a delightful texture throughout the salad.

#### Other Vegetables:
Complementing the salmon and cabbage, you can add other fresh vegetables like cucumbers, bell peppers, shredded carrots, or radishes for added color, taste, and nutrients. These vegetables not only enhance the salad’s aesthetic appeal but also contribute additional vitamins and minerals.

#### Dressing:
The dressing ties the dish together and can range from simple to elaborate. A classic vinaigrette made from olive oil, lemon juice, Dijon mustard, salt, and pepper is refreshing and light, enhancing the flavors of the salad without overwhelming them. For a creamier option, a yogurt-based dressing with fresh herbs like dill or chives can provide a tangy, smooth finish.

#### Herbs and Seasonings:
Fresh herbs such as parsley, dill, or cilantro can uplift the dish, adding aromatic flavors and freshness. A sprinkle of sesame seeds or sunflower seeds can add an extra layer of crunch, while a dash of paprika or a squeeze of lemon can elevate the overall flavor profile.

### Preparation:

To prepare the salad, start by cooking the salmon. If you’re using fresh salmon, season it with salt and pepper, then grill or bake it until it flakes easily with a fork. Allow it to cool slightly before flaking it into chunks. If using canned salmon, simply drain it and break it apart with a fork.

Next, finely shred the cabbage and any other vegetables you choose to include. In a large mixing bowl, combine the shredded cabbage and vegetables, then gently fold in the salmon. Drizzle the dressing over the mixture and toss gently to combine, ensuring that all the ingredients are well coated. Adjust the seasoning to taste, and add herbs as desired.

### Serving Suggestions:

Salmon salad with cabbage can be served in various ways. It can be plated as a beautiful bed of vibrant cabbage topped with salmon and a drizzle of dressing or served in individual bowls. For a heartier meal, you can serve the salad on a bed of cooked quinoa or brown rice. Garnish with additional herbs, avocado slices, or toasted nuts for added flavor and nutrition.

This dish is not only visually appealing but also offers a wholesome combination of flavors, with the richness of salmon balanced by the crispness of cabbage and the zest of the dressing. Whether enjoyed on its own or as a part of a larger spread, salmon salad with cabbage is a delicious and healthful addition that embodies the essence of fresh, wholesome cooking.

Ingredients:
Salmon:
  • 2 4 oz or larger salmon fillets (preferably skinless, but it’s personal preference)
  • ½ teaspoon Salt or to taste
  • ¼ teaspoon Black coarse pepper or to taste
  • 1 teaspoon soy sauce
  • 1 teaspoon fresh lemon juice
Salad:
  • Half of a white or red onion sliced
  • 6-8 cherry or plum tomatoes
  • Half of a small head of Red cabbage shredded
  • Half of a small head of green cabbage shredded
  • ½ of a large carrot grated or julienned
Salad Dressing:
  • 3 tablespoon olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 ½ teaspoon maple syrup
  • ½ teaspoon dijon mustard
  • Lemon juice to taste
Instructions:
Salmon. In a small bowl, mix together soy sauce, olive oil, lemon juice, salt & pepper. Rub the salmon (both sides) with salt and pepper.
Place the salmon fillets skin side down on the baking sheet, drizzle with the marinade, and roast in the oven at 400F for 12-15 minutes or until cooked through (roasting time will also depend on the size of your salmon).
Whisk together all of the salad dressing ingredients in a jar. Set aside. (Add lemon juice now or leave to drizzle on top of the salmon later).
In a large mixing bowl, combine the vegetables, pour in the dressing, and toss until fully combined. Distribute the salad equally between individual serving bowls.
Once salmon is cooked through, remove from the oven and place it on top of the salad.
Squeeze lemon juice on top (or just add lemon wedges on the side), add grated or crumbled cheddar cheese, sprinkle with parsley, and serve while the salmon is warm. Enjoy!

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