Do you like nuts for crunch? Mouthfeel is important and the best textures are crunchy ones that’s why I like to add nuts for crunch.
Based on last night’s post about eating the same thing everyday I thought I’d go with the repetition theme and cook baked salmon again. This time I added some extra greens with Brussels sprouts. Add to that a handful of slivered almonds and pinenuts you have a great crunchy tasty dish.
Baked salmon with creamy cabbage and Brussels sprout plus nuts for crunch
Recipe Type: Dinner
Cuisine: Australian
Author:
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
- Salmon
- Brussels sprouts
- Cabbage
- Slivered almonds
- Pine nuts
- Dill
- Lettuce
- Fried shallots
- Chili flakes
- White wine
- Cream
- Grated cheese
- Pepper
- Butter
- Green leaves and parsley
Instructions
- Rub the salmon in some olive oil
- Rub in some chili flakes
- Bake in a benchtop oven at 200 °C for 15 minutes
- Shred some cabbage and along with Brussels sprouts microwave for 90 seconds
- Sautée the cabbage and Brussels sprouts in melted butter until the cabbage is soft and has started to brown
- Add in some green leaves and parsley and wilt
- With the heat high add a splash of white wine and reduce
- Add some more butter and a splash of cream and reduce
- Add a handful of nuts
- Add some fried shallots
- Take off the heat
- Add some grated cheese
- Add some shredded lettuce
- Add coarsely ground black pepper
- Plate up and shoot a photograph
- Eat the meal
- Wash the dishes
- Write the recipe
- Blog (verb)
I’ve never had cook cabbage, but this sounds pretty good. Thanks for the idea!
My pleasure Raychel
yes, love nuts for crunch! We also had baked salmon for tea and Miss9 even asked for seconds #winner
Fantastic. It’s so good when kids eat such good food.