Salmon fillet: 120g (4 oz), Sauerkraut: 75g (1/3 cup), Cabbage (green): 100g (1 cup, shredded), Carrots: 50g (1/2 cup, julienned), Apple: 50g (1/2 small, julienned), Dijon mustard: 5g (1 tsp), Apple cider vinegar: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Caraway seeds: 2g (1/2 tsp), Dill: 5g (1 tbsp, fresh, chopped), Honey: 5g (1 tsp), Lemon: 1/2 (for salmon), Garlic: 3g (1 clove, minced), Quinoa (cooked): 75g (1/3 cup), Black pepper: to taste
1. Prepare salmon: Season 120g salmon with lemon juice, 3g minced garlic, and black pepper. Grill or bake at 200°C (400°F) for 12-15 minutes until cooked through. 2. Make slaw: In a bowl, combine 75g sauerkraut (drained but reserve 15ml of the liquid), 100g shredded cabbage, 50g julienned carrots, and 50g julienned apple. 3. Make dressing: Whisk together 15ml reserved sauerkraut liquid, 5g Dijon mustard, 10ml apple cider vinegar, 10ml olive oil, 2g caraway seeds, and 5g honey. 4. Combine: Toss slaw with dressing and 5g chopped dill. 5. Serve: Place 75g cooked quinoa on plate, top with grilled salmon, and serve slaw on the side.
