Softly spiced, comforting supper tray bake dish of baked salmon with prebiotic savoy cabbage, roast red onions and crushed roasted chickpeas.
Crushed chickpeas gain a little crunch as they cook, soaking up the gently spiced marinade.
If you prefer, you can blend the cooked chickpeas to a smooth mash. Whiz in a food processor or with a stick blender, adding 2 tbsp natural yogurt plus a little water, to loosen the mixture to your taste.
Cumin & honey in the spice blend bring a sweet earthiness to the cabbage & onions. I normally overlook cabbage, but cooked in a spiced marinade, prebiotic savoy cabbage becomes unexpectedly moreish and an excellent source of prebiotic fibre.
This oven baked sheet pan supper comes together fast, with quick preparation & minimal washing up. You can easily double or triple this recipe to feed a crowd.
Prebiotic: savoy cabbage / chickpeas / red onions
HONEY SPICED SALMON BAKED WITH PREBIOTIC SAVOY CABBAGE ROAST RED ONIONS AND CHICKPEA CRUSH RECIPE
Yield 2 helpings
- ½ head of savoy cabbage (approx. 200g)
- 3 medium or 2 large red onions
- 1 x 400g can chickpeas
- 2 salmon fillets
- for the marinade
- 1 tbsp ground cumin
- ¼ tsp fine sea salt
- ½ tsp mild chilli powder
- 2 tbsp lemon juice
- 2 tbsp honey
- 4 tbsp extra virgin olive oil
- freshly ground black pepper
Set the oven to 200c
Slice the savoy cabbage into 1.5 cm strips. Peel & halve the red onions, then slice into 1 cm wide half moons.
Shake the marinade ingredients together in a jar.
Tip cabbage & onions into a shallow roasting tin. Pour over half the marinade & stir thoroughly to coat, breaking up the onions into their individual layers. Roast for 20 minutes until edges of cabbage are catching (but not burning - cover with foil if needed) and the onions are soft to the tip of a knife. They may need a further 5-10 minutes.
Meanwhile, bring the salmon to room temperature.
Drain & rinse the chickpeas & tip into another roasting tin. Crush slightly with the back of a spatula or fork. Pour over all but 2 tbsp of the remaining marinade & stir thoroughly to coat. Cook for 15 minutes until golden brown.
Whilst the chickpeas & cabbage cook, place the salmon in a small roasting tin. Divide the remaining marinade between the salmon fillets & brush it over the salmon. Grind over some fresh black pepper. Cook for 6 minutes. Check the salmon is done to your liking. The salmon flakes will begin to separate at the tip of knife when it is done. It may need a further 1-4 minutes in the oven. Check regularly, so it doesn't overcook.
Serve on warm plates, with the salmon resting on a bed of crushed chickpeas, savoy cabbage & red onions. Drizzle over any cooking juices from the pan.
Courses mains / lunch / dinner
Cuisine high fibre / prebiotic / probiotic