I served this salad last year with some skewered chicken on my very first food stall at a small market and the bright purple, red, and pink hues attracted customers – as well as that to-die-for smell of charred chicken. It was advertised as ‘Paleo’ food which made me smile – I was probably the first Paleo street food stall in Brighton! I always find it disappointing that some element of a carefully coordinated street food on offer has to be omitted for me to feel satisfied – such as the big naan bread, the rice, the noodles, or the pasta part. We just need more Paleo street food in general!
Omega-3-rich deliciously creamy salmon sits on a vibrant purple salad full of peppery radishes, crunchy red cabbage, and fragrant coriander.
This recipe is perfect for a new pairing with salmon and a salad beyond the usual green one. With a Mexican feel to it, the bright array of vegetables accompanies chicken or tuna with the same results. It’s got so much flavour that you don’t need to do much at all to the salmon; just a light seasoning and some olive oil allows the fish to stand alone. Here we use raw red cabbage rather than the standard mayonnaise-heavy white cabbage coleslaw. Poor red cabbage rarely gets a look in with cold food as we seem associate it with hearty warming stews and other winter dishes. Yet it is such a nutritious, beautiful vegetable, which goes well with summery citrus flavours.
Always ignore the cooking instructions on supermarket-bought salmon as it will tell you to cook it to death, resulting in a very dry fillet. I find that wrapping it loosely in tin foil after seasoning well and a drizzle of olive oil allows it to steam and bake at the same time and nearly all fish done this way will take around 12–15 minutes on 180C. You can eat salmon raw, semi-raw, or cooked so don’t worry about undercooking it slightly – it’s SO much better than overcooking it.
I urge you to make this purple salad for your friends. It’s different, the presentation will be met with compliments and joy – especially amongst kids. Watch out though, as that chilli can make it very spicy as the lime juice and red onion enhance the strong flavours of one another. The salad alone is great for a BBQ too – prepare a large bowl of this salad and put it on the table to go alongside the grilled meat or fish for people to help themselves.
- 1 cup of red cabbage, finely chopped
- ½ a red onion, finely chopped
- 1 bag of radishes, sliced
- 1 red chilli, finely chopped
- Juice of one lime
- Olive oil
- 2 salmon fillets
- Handful of coriander, torn
- Salt and pepper
- Pre-heat your oven to 180C.
- Place all the vegetables apart from the coriander in a bowl, pour over the lime juice and a drizzle of olive oil and toss to mix well.
- Place your salmon on some tin foil or parchment paper, season well, and drizzle with a little olive oil. Loosely wrap and bake for around 12 minutes until the fish is cooked to your liking.
- Plate your salad up, scatter over the coriander and place the salmon fillets on top of the salad and finish with an extra squeeze of lime.