Crispy salmon with apple and cabbage remoulade

Crispy salmon with apple and cabbage remoulade

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  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Capers add salty tang to the creamy dressing, balancing the rich salmon.

Featured in
Low kilojoule, Quick meals


  • 1 lemon, rind finely grated, juiced
  • 2 tablespoons fresh aioli
  • 2 tablespoons sour cream
  • 2 tablespoons drained baby capers
  • 1 green apple, cut into matchsticks
  • 300g red cabbage, thinly sliced
  • 250g savoy cabbage, thinly sliced
  • 1/2 cup fresh mint leaves, chopped
  • 1/4 cup fresh dill sprigs
  • 1/4 cup fresh chives, chopped
  • 2 teaspoons extra virgin olive oil
  • 4 (about 150g each) skin-on salmon fillets
  • Extra virgin olive oil, to serve
  • Lemon cheeks, to serve


  • Step 1
    Place the lemon rind and half the lemon juice in a small bowl. Add the aioli, sour cream and capers. Season. Whisk to combine.
  • Step 2
    Place the apple and remaining lemon juice in a large bowl. Toss to coat. Add cabbage, mint, dill, chives and aioli mixture. Toss well to combine.
  • Step 3
    Heat the oil in a large non-stick frying pan over medium heat. Pat salmon skin dry with paper towel. Season. Cook the salmon, skin-side down, for 2 minutes. Turn and cook for a further 2-3 minutes for medium or until cooked to your liking.
  • Step 4
    Divide remoulade and salmon among plates. Drizzle with extra oil. Serve with lemon cheeks.

  • Low carb
  • Low kilojoule
  • Lower gi


  • 1891 kj


  • 27g

    Fat Total

  • 8g

    Saturated Fat

  • 6g


  • 37g


  • 12g

    Carbs (total)

All nutrition values are per serve
  • Author: Katrina Woodman
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine



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