Salmon with Gingery Cabbage

DAIRY-FREE, GLUTEN-FREE, NUT-FREE

Reprinted with permission from The Good Housekeeping Cookbook Sunday Dinner Collectors Edition © 2014 by Hearst Books, an imprint of Sterling Publishing Co., Inc.

 25 minutes prep time               Serves 4

Ingredients

  • 1 Tbsp olive oil
  • 1 small onion, thinly sliced
  • 4 pieces salmon fillet (6 oz each), skin removed
  • 1/2 tsp curry powder
  • 2 Tbsp Dijon mustard with seeds
  • 2 tsp water
  • 2 tsp grated peeled fresh ginger
  • 1/2 tsp ground cumin
  • 1 bag (16 oz) shredded cabbage for coleslaw
  • 1/4 tsp salt

 Directions

  1. Preheat oven to 400º. In a 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion; cover and cook 8 to 10 minutes, or until onion is tender and golden brown, stirring occasionally.
  2. Meanwhile, grease a 13x9-inch glass baking dish. With tweezers, remove any bones from salmon pieces. Place salmon, rounded sides up, in baking dish. In cup, stir together curry powder, mustard, and water; use to brush evenly over salmon.
  3. Roast salmon, without turning over, 15 minutes or just until opaque throughout.
  4. While salmon roasts, add ginger and cumin to onion in skillet, and cook 1 minute, stirring. Add cabbage and salt; cover and cook 11 to 13 minutes or until cabbage is just tender and starts to brown, stirring occasionally.
  5. To serve, spoon cabbage mixture onto 4 dinner plates; top with salmon.

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