Parmesan and Black Pepper Crusted Salmon with Quick Cabbage Slaw

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Makes 4 portions Bake: 10-12 min | Oven: 400°

INGREDIENTS

For the Salmon:

• 4 portions salmon (6-8 oz each, skin on or off)

• 1 tablespoon mayonnaise

• 1 tablespoon Dijon or stoneground mustard

• 1/2 cup panko breadcrumbs

• 2-3 tablespoons olive oil

• 1 tablespoon coarsely ground black pepper

• ¼ cup freshly grated parmesan cheese

For the Slaw:

• ¼ head red cabbage, thinly shaved

• ½ small red onion, shaved thin on a mandolin, soaked in ice water for 10 minutes

• ½ cup packed cleaned Italian parsley leaves

• 2 tablespoons olive oil

• 2 teaspoons Dijon mustard

• Zest and juice from ½ lemon

• Pinch of chili flake

• Salt to taste

• Lemon wedges to finish

INSTRUCTIONS

Prepare the Salmon
Preheat your oven to 400°F and line a sheet pan with some foil. Give it a quick spray with non stick spray and set it aside.

In a small bowl, combine mayonnaise and Dijon mustard. Mix until combined.

In another bowl, combine panko breadcrumbs, black pepper, and grated parmesan, then massage the olive oil in, making sure all the panko is evenly coated.

Use a spoon or brush to coat each piece of salmon with the mayonnaise mixture, then sprinkle the panko mixture evenly over each peace of fish. Transfer to the oven and bake for 10-12 minutes or until the salmon is cooked through and the panko is golden brown and crisp all over.

Make the Slaw
While the salmon cooks, prepare the slaw. In a large bowl, combine shaved red cabbage, soaked red onion, and parsley. In a small bowl, whisk together olive oil, Dijon mustard, lemon zest, lemon juice, chili flake, and salt. Pour the dressing over the slaw and toss to combine everything just before you’re ready to eat the fish.

Serve
Plate the salmon and serve with the fresh cabbage slaw on the side along with fresh lemon wedges.