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Bites: Honey Ginger Salmon Cups
Main Course: Zippy Summer Shrimp
Honey Ginger Salmon Cups
- Serve from platter
- Prep fully ahead of time and place into oven prior to guest arrival
INGREDIENTS TO 10-12 SERVINGS
- 8 (5 oz.) salmon filets
- 3 (12 oz.) bottles honey ginger vinaigrette
- 2 (16 oz.) package nitrate-free, gluten-free bacon
- 2 head purple cabbage, chopped into thin strips
- 2 head purple cabbage
- 1 cup Feta cheese
- 1 cup raw walnuts, chopped
- 6 tablespoons gluten-free balsamic vinegar
- Real salt and pepper to taste
INSTRUCTIONS
- Place salmon filets in a dish and top with one full bottle of Brianna's Organic Honey Ginger Vinaigrette.
- Make sure the filets are covered in vinaigrette and marinate in the fridge for at least 30 minutes, up to 6 hours.
- When you are ready to cook everything, start by removing salmon from the fridge and let sit at room temperature for 20 minutes.
- Meanwhile, cook bacon in a large frying pan until crisp.
- Transfer bacon to a plate to cool
- Remove HALF (only half) of the bacon grease from the pan.
- Add cabbage to the bacon grease and cook until slightly tender (It should still be a bright purple. If you overcook it you will lose the vibrant color and be left with a dull purple cabbage).
- Meanwhile, place salmon filets on a silicone mat lined baking sheet with a small spoonful of marinade. Bake at 400 degrees for about 20 minutes or until cooked through and flaking easily.
- Add balsamic vinegar, chopped bacon and as many walnuts as you prefer to the cooked red cabbage and toss lightly.
- Gently remove cabbage leaves and use two to make one serving dish, repeat until you have four double cups serving bowls.
- Evenly distribute red cabbage salad to the salad cups and top with feta cheese, a sprinkling of sea salt and hot honey ginger salmon.
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