Herb salmon from the oven

Name: Herb salmon from the oven
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g wild herbs (e.g. sorrel, dill, pimpinella); 20 g fresh ginger root; 3 TABLESPOONS liquid honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Rapeseed oil; 600 g Salmon fillet with skin; 250 g White cabbage; 1 Onion; 1 Apples; 150 g Blackberries; 50 g Currants; 4 TABLESPOONS Cider vinegar; 80 g Whole milk yoghurt; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp Oil

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g wild herbs (e.g. sorrel, dill, pimpinella)
20 g fresh ginger root
3 TABLESPOONS liquid honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Rapeseed oil
600 g Salmon fillet with skin
250 g White cabbage
1 Onion
1 Apples
150 g Blackberries
50 g Currants
4 TABLESPOONS Cider vinegar
80 g Whole milk yoghurt
2 TABLESPOONS medium hot mustard
7-10 Tbsp Oil

Directions

1
Sort the herbs, wash, shake dry, pluck leaves from the stems and chop them. Peel and finely chop the ginger. Mix honey, ginger and herbs, season with salt and pepper. Fold in the oil.
2
Wash the fish, dab dry and brush with the herb mixture. Put it on a baking tray coated with oil, if necessary put herb stalks next to it. In a preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see
3
manufacturer) cook for about 30 minutes.
4
In the meantime, clean and wash the white cabbage and cut into fine strips. Peel, halve and finely chop the onions. Wash and quarter the apples, remove the core and cut the quarters into slices. Sort the berries.
5
Strip the currants from the panicles. Mix white cabbage, berries, apple and onion, drizzle with vinegar. Mix yoghurt and mustard, season with salt and pepper. Pour yoghurt mixture over the white cabbage salad and mix everything together.
6
Cole Slaw in bowls. Remove fish from the oven and serve.