One-sided salmon with Autumn slaw

One-sided salmon with Autumn slaw

Nordic Light
40 mins
Cooking time
10 mins
Simon Bajada

I love this dish because it gives you the best two flavours of salmon.

You get that almost raw, delicate flavour from the undercooked pink flesh as well as that concentrated fishy flavour from the crispy, oily base. It’s so simple and quick and you can serve it with any side you like.

Because salmon has such an intense flavour compared to most fish, in Nordic countries it’s often paired with ingredients other fish wouldn’t be seen near. I suggest you get creative with your salmon pairings – go crazy.


Quantity Ingredient
1 tablespoon rapeseed oil
1 x 1-1.4kg skinless salmon fillet
2 limes, cut into wedges

Autumn slaw

Quantity Ingredient
125g plain yoghurt
1 tablespoon honey
2 tablespoons dijon mustard
1 tablespoon apple-cider vinegar
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped dill
400g celeriac, peeled and julienned or grated
2 carrots, peeled and julienned or grated
400g red cabbage, very thinly sliced
1 medium beetroot, peeled and grated
1 small red onion, thinly sliced
1 large red apple, peeled, cored and very thinly sliced
2 tablespoons toasted sunflower kernels
2 tablespoons toasted pepitas


  1. To make the slaw, mix together the yoghurt, honey, mustard, vinegar and herbs in a large bowl. Add the prepared vegetables and apple and mix thoroughly, then set aside at room temperature to allow the vegetable pieces to soften and the flavours to meld together.
  2. Heat the oil in a large frying pan over a medium heat. Lay the salmon fillet carefully into the pan (depending on the size of your pan you may have to halve the fillet to fit) and cook for 1 minute, then reduce the heat to low and leave for 10–15 minutes, until cooked through to your liking. If you would like the top section a little more cooked without drying out the bottom you can place a lid over the frying pan, leaving it slightly ajar, to slightly steam the top of the salmon as it cooks for the last 5 minutes (I like to cook a 1.4 kg fillet for 15 minutes, covering it slightly at the end as described).
  3. To serve, place the salmon on a large serving platter. Scatter the toasted sunflower kernels and pepitas over the slaw and accompany with lime wedges for people to help themselves.
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