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Organic Honey Ginger Vinaigrette
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Honey Ginger Salmon and Cabbage Cups
Nothing says farm-to-table like this honey ginger salmon and warm cabbage salad! We recommend serving in red cabbage cups with marinated salmon on top – both presentation and taste are a 10!
Made With
Cook Time
20 minutes
Prep Time
45 minutes
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Ingredients
4 (5 oz)
1 (16 oz) package
½ cup
3 tbsp
1 ½ (10 oz) bottles
1
½ cup
-
-
salmon filets
nitrate-free, gluten-free bacon
feta cheese
gluten-free balsamic vinegar
BRIANNAS Organic Honey Ginger Vinaigrette
head red cabbage, chopped into thin strips
raw walnuts, chopped
real salt and pepper to taste
red cabbage leaves for serving
Directions
Step 1
Place salmon filets in a dish and top with one full bottle of BRIANNAS Organic Honey Ginger Vinaigrette.
Step 2
Make sure the filets are covered in vinaigrette and marinate in the fridge for at least 30 minutes, but up to 6 hours.
Step 3
When you are ready to cook everything, start by removing salmon from the fridge and let sit at room temperature for 20 minutes.
Step 4
Meanwhile, cook bacon in a large frying pan until crisp.
Step 5
Transfer bacon to a plate to cool.
Step 6
Remove HALF (only HALF) of the bacon grease from the pan. Add 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 dull purple cabbage).
Step 7
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.
Step 8
Add balsamic vinegar, chopped bacon, and as many walnuts as you prefer to the cooked red cabbage and toss lightly.
Step 9
Gently remove cabbage leaves and use two to make one serving dish. Repeat until you have four serving dishes.
Step 10
Evenly distribute red cabbage salad to the salad cups and top with feta cheese, a sprinkling of sea salt, and hot honey ginger salmon.
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