Red cabbage is used here for its eye-catching color, but this cruciferous veg has so much more going for it than just looks. Sulfur-rich and boasting a whopping thirty-six different anthocyanins, that purple color is screaming out “antioxidants!”
Roasting shredded cabbage turns the shreds into frizzled bits that are both tender and crispy. Served with fatty salmon, the combination of cabbage and fish is a super-healthy, super-satisfying meal.
Servings: 4
Time in the Kitchen: 50 minutes
Ingredients:
- 4 6-ounce/170 g pieces salmon fillets (or other fish), about 1-inch/2.5 cm thick, patted dry
- 1 small head red cabbage, shredded
- 8 scallions, chopped
- 3 tablespoons avocado oil or extra virgin olive oil, plus more to coat fish (45 ml)
- 1/4 cup finely chopped fresh parsley (60 ml)
Instructions:
Preheat oven to 425 °F/218 °C.
Rub fish with olive oil or avocado oil and season with salt and pepper. Set aside.
Toss shredded cabbage with most of the scallions (save a small handful for garnish) and the oil. Lightly salt and pepper. Spread the cabbage and scallions out evenly on a rimmed baking sheet (18×13 is a good size) Cook 25 minutes.
Stir the cabbage and scallions and push to the sides of the pan, making room for the fish fillets in the middle. Place the salmon skin side down. Roasting time depends on the thickness of the salmon—about 8 minutes per/inch is usually about right.
Top with parsley and remaining scallions before serving.
from Mark's Daily Apple http://ift.tt/272N2nv
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