Red cabbage steak with smoked salmon, quinoa and walnuts
Red cabbage steak with smoked salmon, quinoa and walnuts

Christmas

Red cabbage steak with smoked salmon, quinoa and walnuts

30 min

Cooking

2

Portions

Cold smoked MOWI salmon – 400g

Ingredient

  • Cold smoked MOWI salmon – 400g
  • Savoy cabbage
  • Quinoa – 200g
  • Figs
  • Honey – 1 spoon
  • Balm vinegar- 1 teaspoon
  • Coriander – a few twigs
  • Parsley tops- a few twigs
  • Walnuts – 3 spoons
  • Pistachio – 3 spoons
  • Shallot – 1 teaspoon
  • Black olives – 1 spoon
  • Red Vinegar – 2 spoons
  • Chilli Bird’s Eye
  • Olive oil – 2 spoons
  • Salt
  • Pepper
Red cabbage steak with smoked salmon, quinoa and walnuts

What dishes will we like in winter? It’s easy! The spring ones 🙂 Besides that… who wouldn’t want to be surprised to see a cabbage steak! We encourage you to try this deliciously colored dish, in which MOWI salmon gives not only a wonderful color, but also a distinct and delicate taste.

Preparation:

Put the chopped cabbage into a ovenproof dish and pour it with oil. Sprinkle with salt and place in an oven preheated to 200 degrees for 20 minutes.

In the meantime, throw the rice quinoa into a small saucepan and pour in 2 glasses of water. Boil for about 15 minutes until soft. Then pour water out and put the quinoa aside.

We clean the saucepan, pour balsamic vinegar, honey and figs into it. We leave the figs on low heat until they caramelize.

Put chopped shallots, chopped coriander, parsley, ground walnuts, Chilli Bird’s Eye, finely chopped pistachio, black olives, red wine vinegar, salt and pepper into a small bowl. Mix everything until the ingredients come together. We add cooked quinoa.

And now our favorite moment! We choose the coolest plate we have. Choosing the right plate will always make the dish look unique.
We arrange the cold smoked MOWI salmon  alternately with cabbage and put the shallot and pistachio salad on top. Our dish is topped with caramelized figs.
Enjoy!

Cold smoked MOWI salmon – 400g

Ingredient

  • Cold smoked MOWI salmon – 400g
  • Savoy cabbage
  • Quinoa – 200g
  • Figs
  • Honey – 1 spoon
  • Balm vinegar- 1 teaspoon
  • Coriander – a few twigs
  • Parsley tops- a few twigs
  • Walnuts – 3 spoons
  • Pistachio – 3 spoons
  • Shallot – 1 teaspoon
  • Black olives – 1 spoon
  • Red Vinegar – 2 spoons
  • Chilli Bird’s Eye
  • Olive oil – 2 spoons
  • Salt
  • Pepper

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