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🍽️ Colorful cabbage salad with salmon and harissa lentil vinaigrette

365 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 4 tbsp olive oil
• 60 g red lentils
• 2 tsp harissa paste
• 150 ml vegetable broth
• 4 tbsp orange juice
• 2 tbsp apple cider vinegar
• 1 tsp grainy mustard
• salt
• 6 pearl onions
• 250 g red cabbage
• 200 g broccoli
• 250 g Napa cabbage
• 2 tbsp pistachio kernels (à 15 g)
• 300 g salmon fillet
• pepper

Instructions

1. 1. Peel the shallot and dice it finely.
2. 2. Heat one tablespoon of oil in a pot over medium heat.
3. 3. Sauté the shallots for about two minutes until soft.
4. 4. Add the lentils and harissa paste.
5. 5. Fry for another two minutes.
6. 6. Pour in the broth.
7. 7. Simmer over low heat for about ten minutes.
8. 8. Remove the pot from the heat.
9. 9. Let the vinaigrette cool for five minutes.
10. 10. Then stir in the orange juice.
11. 11. Add one tablespoon of vinegar, mustard, and one tablespoon of oil.
12. 12. Season with salt and mix well.
13. 13. Peel the pearl onions and halve them.
14. 14. Trim the red cabbage, wash it, and shred it into fine strips.
15. 15. Mix the cabbage with the onions, one tablespoon of vinegar, one tablespoon of oil, and salt.
16. 16. Let the mixture sit for a short while to allow the flavors to blend.
17. 17. Trim the broccoli, wash it, and divide it into small florets.
18. 18. Boil the florets in salted boiling water for five to six minutes.
19. 19. Shock them in cold water immediately and let them drain.
20. 20. Trim the Chinese cabbage, wash it, remove the hard core, and slice the leaves into strips.
21. 21. Arrange all ingredients on a large platter.
22. 22. Roughly chop the pistachios.
23. 23. Rinse the salmon, pat it dry, and season with salt and pepper.
24. 24. Heat the remaining oil in a pan.
25. 25. Fry the salmon on each side for about two minutes over medium heat, keeping the center translucent and tender.
26. 26. Gently flake the salmon and arrange it on top of the prepared cabbage salad.
27. 27. Drizzle with the vinaigrette and sprinkle with pistachios.

Nutrition per serving

• kcal: 365
• Protein: 24 g · Fett/Fat: 23 g · Carbs: 15 g