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Honey-Lime Salmon + Tangy Cabbage Recipe

Course: Dinner

Ingredients

  • 4, 5 oz salmon filets with skin-on
  • 2 fresh limes juice and zest
  • 2 Tbsps raw honey
  • 2 Tbsps melted clarified butter ghee, or coconut oil
  • 1 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1 Tbsp smoked paprika
  • sea salt and pepper to your taste
  • 1 small head of red cabbage thinly sliced
  • 1 small head of green cabbage
  • 1 red chili thinly diced
  • 1 fresh lemon sliced, to garnish

For the Vinaigrette:

  • 4 Tbsps freshly squeezed lime juice
  • 2 Tbsps freshly squeezed orange juice
  • 4 Tbsps raw honey
  • 1 tsp chili powder
  • ΒΌ cup fresh cilantro leaves chopped
  • 4 Tbsp extra virgin olive oil
  • sea salt and pepper to your taste

Instructions

  • Place melted butter or coconut oil, lime juice, honey, lime zest, and seasonings (cayenne pepper, garlic powder, smoked paprika, salt & pepper) in a medium size Ziploc bag and mix until well incorporated. Add the salmon filets and gently rub the marinade over the salmon.
  • Close the bag and marinate it in the refrigerator for 2-6 hours.
  • When ready to serve, preheat the oven to 425 degrees f.
  • Cover a baking sheet with foil or parchment and spray lightly with nonstick cooking spray.
  • Remove the salmon from the marinade and place, skin-side down, on the baking sheet.
  • Roast for about 15-20 minutes, or until salmon is cooked through and flakes easily.
  • In a small bowl, whisk together all vinaigrette ingredients.
  • In a large salad bowl, combine the chopped cabbage, chili's and vinaigrette. Mix well.
  • Place the mixed cabbage salad in serving dishes and place the cooked salmon on top.
  • Add lemon slices and sprinkle with fresh cilantro.