Cabbage was on sale the other day and a whole head was dirt cheap. Never one to pass up a great deal, I bought one and have been playing around with cabbage recipes. Cabbage soup sounds so bleh to me, so I’ve tried a few salads and slaws instead. I can always eat a salad and cabbage is pretty close to lettuce. No major creative skills needed there.
Slaws, however, let you use a bit of creativity because you can play with the flavors and you can also use them in different ways. In tacos, on burgers, or like I did the other day as a side dish with grilled salmon. This is another one of those recipes that takes almost no effort at all but has a great combination of crunch, flavors, and smells wonderful while cooking.
Salmon with Miso Apple Slaw
- 16 oz wild salmon filets
- 1 1/2 Tbsp white miso paste
- 2 Tbsp low sodium soy sauce
- 2 Tbsp rice vinegar
- 2 medium gala apples (150g), cored and cubed
- 1/2 cup (50g) yellow onion, diced
- 6 cups (600g) shredded cabbage
- Sesame seeds and sliced green onion for garnish, optional
Preheat the broiler on your oven and line a cookie sheet or broiler pan with foil. Broil the salmon filets, turning halfway through, until cooked thoroughly. Remove from oven.
In a small bowl, mix the miso paste, soy sauce and vinegar until well blended. Heat a pan over medium heat and add the onions and apples. Cook the apples and onions for about 5 minutes until softened. Add the cabbage and stir gently to combine.
Saute the cabbage mixture over medium heat for about 5 – 10 minutes until the cabbage is cooked and softened. Stir occasionally to keep the bottom from burning. Remove from heat and toss the cabbage with the miso dressing.
Divide evenly onto plates. Top with a salmon filet and garnish with sesame seeds and green onion, if desired.
Makes 4 servings at approximately 253 calories – 26g protein, 26g carbs, and 5g fat.
The sweet apples combined with the salty miso and tart vinegar was perfect. You can also make a little bit extra miso dressing and drizzle it over the fish if you like. Add a squeeze of lemon or lime, and maybe even a toss of fresh cilantro. It doesn’t get much easier than that. 🙂
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