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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.theage.com.au.
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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