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MAKE IT YOURSELF: CARAMELISED RED CABBAGE WITH SOY MARINATED SALMON
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(Above) Red cabbage and large onionsINGREDIENTS
Half a red cabbage - about 500g
2 onions
3 tbsp olive oil
1 tbsp butter (about 25g)
2 tbsp balsamic vinegar
3 tbsp brown sugar
Salt and pepper
Marinate for salmon:
4 pieces of salmon
60ml light soy sauce
25g grated fresh ginger
1 tbsp palm sugar
1 tbsp olive oil
METHOD
1. Mix the soy, ginger and palm sugar in a bowl. Add the salmon pieces and coat them with the marinade. Place the salmon in the fridge until ready to cook
2. Finely slice the cabbage and onions
3. Heat the oil and butter in a large frying pan or wok over medium heat. Add the cabbage and onions, and stir to coat with the oil and butter. Reduce the heat to low, cover the pan and stir occasionally for around 25 minutes or until the cabbage and onions become limp and are beginning to brown slightly
4. Add the vinegar and sugar and continue to cook over low heat for 10 to 15 minutes, stirring regularly until cabbage and onions are tender and become caramelised and slightly sticky. Season with salt and pepper, remove from heat and allow to cool slightly
5. Heat 1 tbsp olive oil in a frying pan over medium heat. Reduce the heat to low, remove the salmon fillets from the marinade and cook for about five minutes on each side. Be careful not to overcook. Serve the salmon pieces on top of the caramelised cabbage and serve with steamed green beans
Serves four