Baked Salmon with Lemony Kohlrabi Slaw

Baked Salmon with Lemony Kohlrabi Slaw

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  • Preparation 25 min
  • Cooking 25 min
  • Servings 4

If you're looking to cook your weeknight salmon a bit differently, look no further than this simple baked recipe.

Featured in RICARDO Magazine WINTER 2019 (p. 17)
  • Sans noix
  • Sans gluten
  • Sans oeufs

Categories

Ingredients

  • Salmon

    • 1 1/2 lb (675 g) salmon fillet with skin, cut into 4 pieces
    • 1/2 tsp salt
    • 1/2 tsp sugar
    • 1 tbsp (15 ml) vegetable oil

  • Slaw

    • 3 kohlrabi (or small white turnips), peeled and thinly sliced on a mandoline
    • 1/2 tsp salt
    • 1/2 tsp sugar
    • 3 tbsp (45 ml) vegetable oil
    • 1 tbsp (15 ml) lemon juice
    • 2 celery stalks with leaves, thinly sliced
    • 1/4 cup (40 g) sunflower or pumpkin seeds, roasted
    • 1/4 cup (10 g) herbs (such as parsley, cilantro or basil), finely chopped

  • Yogurt Sauce

    • 1/2 cup (125 ml) plain Greek yogurt
    • 1 tbsp (15 ml) whole-grain mustard
    • 1 lemon, zest finely grated

Preparation

  • Salmon

  • Slaw

  • Yogurt Sauce

Personal Note

To help you with this recipe

RICARDO Multifonctional Mandolin

RICARDO Multifonctional Mandolin

39.99 $

This mandolin has three different size blades that allow for rapidly and safely julienning or thinly slicing vegetables like beets, for example.

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