Honey Ginger Salmon and Cabbage Cups
These red cabbage honey ginger salmon cups are going to be a new favorite summer meal! This salad is surprisingly easy to make yet it comes out so fancy, especially when served in cabbage cups with marinated honey ginger salmon on top. Both presentation and taste are a 10!
Servings: 4 filled cabbage cups
Cost: $7
Ingredients
- 4 (5 oz.) salmon filets
- 1 1/2 (12 oz.) bottles BRIANNAS Honey Ginger Vinaigrette
- 1 (16 oz.) package nitrate-free, gluten-free bacon (I like Beelers)
- 1 head purple cabbage, chopped into thin strips
- 1 head purple cabbage
- 1/2 C Feta cheese
- 1/2 C raw walnuts, chopped
- 3 Tbls. gluten-free balsamic vinegar
- Real Salt and pepper to taste
Instructions
- Place salmon filets in a dish and top with one full bottle of BRIANNAS Organic Honey Ginger Vinaigrette
- Make sure the filets are covered in vinaigrette and marinate in the fridge for at least 30 minutes but up to 6 hours
- When you are ready to cook everything, start by removing salmon from the fridge and let sit at room temperature for 20 minutes
- Meanwhile, cook bacon in a large frying pan until crisp
- Transfer bacon to a plate to cool
- Remove HALF (only HALF) of the bacon grease from the panAdd cabbage to the bacon grease and cook until slightly tender (It should still be a bright purple. If you overcook it you will lose the vibrant color and be left with a dull purple cabbage)
- Meanwhile, place salmon filets on a silicone mat lined baking sheet with a small spoonful of marinade and bake at 400 degrees for about 20 minutes or until cooked through and flaking easily
- Add balsamic vinegar, chopped bacon and as many walnuts as you prefer to the cooked red cabbage and toss lightly
- Gently remove cabbage leaves and use two to make one serving dish, repeat until you have four double cups serving bowls
- Evenly distribute red cabbage salad to the salad cups and and top with Feta cheese, a sprinkling of sea salt and hot honey ginger salmon