lunch · dairy-free
Baked salmon salad with red cabbage and pickled ginger
Flaky oven-baked salmon over mixed greens, with a crunchy cabbage and pickled ginger topping dressed in rice vinegar and sesame oil.
- Time
- 25min
- Steps
- 4
Ingredients
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Allergens
Contains sesame and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 425°F (220°C). Rub the salmon with the olive oil and a pinch of salt and bake for 10 to 15 minutes, until it reaches 145°F (63°C).
-
2
Let the salmon rest a few minutes, then flake it over the greens.
-
3
Toss the cabbage with the pickled ginger, rice vinegar and sesame oil.
-
4
Pile the cabbage mix onto the bowls next to the salmon.
