Dukkah-crusted salmon with sweet and sour braised red cabbage
This super simple tray bake packed with nutrients and flavour thanks to colourful wedges of red cabbage, red wine vinegar, spices and fresh herbs.
Ingredients
- ½ large (600g) red cabbage, cut into wedges
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- ¼ cup red wine vinegar
- 100g quince paste, chopped
- 1.2kg salmon fillet, skin on (or 4 x 300g fillets)
- ¼ cup dukkah
- ⅓ cup roughly chopped dill, to serve
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