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Honey Mustard Salmon and Supercalifragilistic Slaw

Many a day I dream of how easy life with children would be if I were Mary Poppins - the effortless tidying up for one and who wouldn't want a bottomless pit of a handbag. Then there's her perfect juxtaposition of stern yet kind as opposed to my total lack of dignity in the manic scarper for a timely school run. Well, if all else fails, I can at least be commended for attempting to feed my children healthy food!
Honey Mustard Salmon and Supercalifragilistic Slaw

With the onset of summer comes a waning desire to spend any length of time toiling over a hot stove. Yesterday I made a slow cooker beef casserole for dinner but in the context of the sun shining and the shedding of coats and scarves, it felt more than slightly incongruous, gastronomically speaking. Step forth this lazy Salmon 'n' Slaw.

The kids absolutely love salmon, especially covered in the sticky honey mustard glaze (the idea unashamedly pinched from my sister who makes a delicious ham glazed with this mix). The slaw is smothered in a creamy and zesty lime tahini dressing and peppered with crunchy pumpkin seeds and sweet, sticky raisins - and is more than capable of standing alone as a satisfying meal.

I use sweetheart cabbage (aka hispi or pointed cabbage) as it is sweeter and more tender than regular white cabbage but feel free to substitute with regular if unavailable.

Honey Mustard Salmon and Supercalifragilistic Slaw
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Serves 2
2 boneless salmon fillets (130g each)
2 tsp runny honey
2 tsp french mustard (or english mustard but note this is more fiery and also usually contains wheat)
2 tsp olive oil
big pinch sea salt

150g sweetheart (hispi/ pointed) cabbage, finely shredded
60g red cabbage, finely shredded
1 stick celery, fibrous string removed and finely sliced on the diagonal
1/2 small eating apple, finely sliced into matchsticks
150g leftover cold roast butternut squash cubes*
35g (1/4 cup) unsweetened raisins
35g (1/4 cup) unsalted pumpkin seeds
12g (handful) fresh coriander, roughly chopped

* to roast, cut squash into 1/2 inch cubes, toss in olive oil and roast in oven at 180 degrees celsius for 25-30minutes, tossing halfway. Leave to cool before adding to salad

2 tbsp EVOO (extra virgin olive oil)
2 tbsp tahini
juice of 3/4 lime
1 tsp tamari
1 tsp runny honey
big pinch sea salt and black pepper to taste

1. Preheat oven to 180 degrees celsius, 356 degrees farenheit.
2. Line a baking sheet with parchment or lightly grease with oil of choice.
3. Whisk together 2 tsp each of honey, mustard, olive oil and salt in a small bowl. Set aside.
4. Lay salmon on prepared baking sheet and bake in preheated oven for 10-15 minutes. Remove from oven and glaze liberally with honey mustard mix before returning to oven for remaining 15minutes. Glaze should start to caramelise at the edges and salmon should be cooked through (depends on thickness of fillets).
5. While salmon is in the oven, whisk together dressing ingredients in a small bowl and season to taste with salt and pepper. Set aside.
6. In a large bowl, combine all salad ingredients. Pour over the dressing and gently combine to coat the whole salad evenly.
7. Assemble cooked salmon on serving plates with a big serving of slaw. Garnish with a little extra sprinkle of coriander and pumpin seeds. Edible flowers optional.

Salad ingredients prior to combining