BBQ Salmon With Fall Harvest Cabbage Slaw
Enjoy a flavorful BBQ Salmon with Fall Harvest Cabbage Slaw. This recipe features wild sockeye salmon fillets coated in BBQ nut crumbs, served with a vibrant slaw of shredded red cabbage, mixed herbs, apples, and sweet onion, topped with toasted walnuts and a tangy apple cider vinegar dressing.
Ingredients
Fish
- 4 wild sockeye salmon fillets
- BBQ nut crumbs
- 1 medium-sized red cabbage, shredded
- Mixed herbs
- 2 apples, sliced
- 1/4 sweet onion, diced
Toasted Walnuts
- 1 cup walnuts, chopped
- 1 tbsp olive oil
- Himalayan Pink Salt
- Black peppercorn
Dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- Himalayan Pink Salt
- Black peppercorn
- 3 tbsp classic monk fruit
Directions
Source: Cortney Stanchfield | Dear Mr. Parker
Fish
- Preheat oven to 400 degrees F.
- Drizzle olive oil on salmon fillets, then lightly salt and pepper both sides of the fillets. Place a heaping tablespoon of BBQ Nut Crumbs on top of each piece of salmon. Gently rub all over salmon until evenly coated.
- Place seasoned salmon on foil-lined baking sheet. Bake in middle of oven for 12 minutes, take out of oven and let rest for 3 minutes.
Toasted Walnuts
- Preheat oven to 350 degrees F.
- Prepare a rimmed baking sheet with parchment paper.
- In a small bowl, combine walnuts, oil, salt and pepper.
- Arrange in a single layer on baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
Dressing
- In a small bowl or in a glass, whisk the olive oil, vinegar, monk fruit classic, salt, and pepper.
Slaw
- Remove the thick fibrous outer leaves from the cabbage, cut it into quarters and wash it. Using a mandolin, shred the cabbage.
- Dice the apples and onions.
- In a large bowl combine the cabbage, sweet onion, apples, and half of the walnuts (reserve the rest for the topping).
- Dress the slaw. Add reserved walnuts for topping.
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