Ingredients For the Cabbage 1½ cups red cabbage, chopped thinly
½ tsp caraway seeds
½ Apple - Pink Lady or similar, cut into thin strips
Tsp onion flakes, or very small shallot, minced
½ tbsp red wine vinegar
½ tsp Dijon mustard
2 tbsp walnuts, chopped, toasted
For the Salmon ½ tsp ginger, ground
½ tsp garlic powder
2 tbsp soy sauce
2 tbsp orange juice
1½ tbsp honey
Small spring onion, chopped
2 salmon fillets (about 250 g each)
Method For the Cabbage
Dry fry the walnuts till they start to go brown.
Cook the cabbage, caraway seeds, onion and apple strips together for about 3 minutes - I didn't want it totally cooked, so if you want the cabbage soft, cook it a bit longer.
Mix the mustard and the red wine vinegar into the cabbage, and stir.
Add the walnuts to the top just before serving.
Serve while warm or at room temperature.
For the Salmon
Combine the ginger, garlic, soy sauce, orange juice, honey, and spring onion.
Put this mixture in either in a self closing plastic bag or leave it in the dish.
Add the salmon and seal tightly or cover if in a bowl. Make sure the marinade goes all over the fish and put it in the fridge for up to 30 minutes.
Preheat your griller to a medium heat.
Remove the salmon from the marinade, grill for 12 minutes (no more) and this will depend on the thickness of the fish. It is done when the fish flakes easily with a fork.
While it is cooking, brush the fish with the marinade once or twice, and then throw out the rest of the marinade.
Put on the plates with the red cabbage salad.
Serve the fish with a lemon slice to garnish (optional).