I very seldom make a light meal. My dad does not do light meals, give him a proper meal and he will be happy, curry and rice and all things nice is his motto.
Finger foods and light meals and what we eat while we wait for the food or when we are bord.
Last week, while my dad was away on business I really really didn’t feel like cooking a heavy meal just for me, which meant that I finally got to try out my salmon recipe.
Of course I did have to dry around town looking for red cabbage, there always seems to be a shortage of something when I really really need it.
This is also the first time that I managed to make a slaw from scratch, normally I just go to KFC, I love their cold slaw, but now that I can make my own, KFC slaw sales are going to drop.
Ingredients for the slaw:
- 1 x small red cabbage, chopped.
- A bunch of coriander, chopped with stalks and old.
- 3 x spring onions, sliced.
- ¼ x cup white balsamic vinegar.
- ¼ x tsp salt.
- Toss everything together in a bowl , and set aside allowing the vinegar to mix nicely with everything.
- Ingredients for the salmon:
- 1 x tbsp. Cartwrights curry powder.
- 1 x tbsp. brown sugar.
- ½ x tsp salt.
- 4 x salmon fillets
- In a bowl, mix the curry power, sugar and salt together.
- Rub the spice mix all over the fish and place each piece of salmon in a piece of foil and tightly wrap the foil around the fish.
- Pop into a pre-heated oven and bake at 180 degrees for 30 minutes or until the top of the fish is golden brown.
- Serve the fish ontop of a bed of the homemade cold slaw and drizzle with reduced balsamic vinegar.