Number of people 4
Preparation 30"
- 4 pieces of good quality fresh salmon, each weighing about 100 g
- 200 g red/purple cabbage
- 1 pomegranate
- 100 g of goat cheese
- 200 g of feta cheese
- 50 ml low-salt soy sauce
- 100 ml red wine vinegar
- Salt, pepper, olive oil
- Pour the soy sauce and a drizzle of oil into a bowl and marinate the salmon fillets for at least half an hour, turning them occasionally on each side to allow the marinade to penetrate through them.
- While the salmon is marinating, finely chop the purple cabbage and place it in a bowl; add a pinch of salt, all of the vinegar and a drizzle of oil and leave to marinate for 20 minutes.
- Cut the pomegranate, keeping one hand under the cut part and with the other hand, use a spoon to tap the surface of the pomegranate, allowing the seeds within the fruit to fall into a bowl.
- Still working in the bowl, crumble the feta cheese with your fingers until it resembles crumbs, add a pinch of pepper and a drizzle of oil, and set aside to serve.
- Finally, drain the salmon from the marinade and cook it in the steamer for 8 minutes. You can easily remove the skin at this point if you don't like it, or you can crisp it up by roasting it for 3 minutes in a hot pan without fat.
- To serve, place a spoonful of goat's cheese on the side of the plate, place a generous amount of drained cabbage salad to the side of the salmon and then finish with a generous spoonful of pomegranate seeds. Finally, sprinkle the feta crumbs over the cabbage salad. To finish, you can add a drizzle of olive oil and a little fresh pepper.
Did you know?
Since ancient times, Feta cheese has been produced from sheep's milk in Greece. The word “feta” comes from the Italian word “fetta”, which means slice. It is richer than other fresh cheeses, such as ricotta. Since feta cheese is high in sodium, it’s a good idea not to add salt to any dishes that contain it. You can also desalt the feta by soaking it in water.
Nutritional advice
by Olimpia Vincentini, PhdISS (Istituto Superiore di Sanità), Italian National Institute of Health
Excellent, healthy and well-balanced main course, rich in functional foods. Salmon is rich in polyunsaturated fatty acids, especially omega 3 (AGPIs such as DHA and EPA). By including cabbage, which is a superfood, the meal also contains a considerable amount of nutrients. The red pigment consists of flavins, from the anthocyanin family: these are powerful antioxidants and rich in vitamin C. It is also an excellent source of potassium.
You can serve it with toast or potatoes to ensure a good portion of carbohydrates. For a lighter version and for those people who suffer from dairy allergies, you can omit the feta cheese from this recipe.
