A big bowl of vegetables topped with some pan-fried, grilled or steamed fish and a zingy dressing is my idea of a good weeknight dinner. This salad is a variation on this theme and as everything gets roasted together in the oven it’s simple to prepare with a minimum of dishes. And most importantly, it’s delicious.

Roasted salmon, Brussels sprouts, red cabbage & kumara salad

 

red onion 1

kumara 1 large

oil 2 tablespoons

freshly ground black pepper

Brussels sprouts 500g

red cabbage about a 1/4 of one

balsamic vinegar 2 tablespoons

tamari or soy sauce 2 tablespoons (use tamari to make this GF)

brown sugar 1 tablespoon

salmon fillet 300g, bones removed, skin on or off depending on your preference

flat leaf parsley a large bunch

juice of a lemon

Preheat oven to 200°C. Cut kumara into 3cm cubes and slice the onion. Place onto a large baking tray (which has sides), drizzle with oil, grind over some pepper, and place in oven. Meanwhile, wash the sprouts then cut the ends off and slice each one in half. Roughly chop the red cabbage into chunks. In a small jug or bowl stir together balsamic vinegar, tamari or soy sauce, and brown sugar.

Remove tray from oven and add the sprouts and cabbage to the tray. Pour over the balsamic mixture and give the vegetables a good mix. Place tray back in the oven for another 15 minutes.

Slice the salmon into 3cm cubes. Remove tray from oven and arrange the salmon on top of the vegetables. Place back in oven and roast for a further 5 minutes. Remove tray from oven, sprinkle over chopped parsley, squeeze over lemon juice and scoop into pre-warmed bowls.