Chilli Salmon and Winter Slaw

Make this seasonal slaw in advance and chill in the fridge for up to 3 days. You can use any kind of finely sliced cabbage or even the last of the year’s Brussels sprouts in the veggie mix.

Ingredients

Serves: 4

Ready in: 20 mins

• 2 x 260g pack Co-op salmon with sweet chilli sauce
• 100ml Greek yogurt
• 50ml mayonnaise
• Juice and zest of 1 lemon
• 2 tbsp white wine vinegar
• 2 tbsp wholegrain mustard
• 1 carrot, cut into ribbons (using a peeler)
• ¼ head red or white cabbage, very thinly sliced
• 1 red onion, very thinly sliced
• 1 apple, cut into matchsticks
• 2 celery sticks, very thinly sliced
• Salad leaves, to serve

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6. Put the salmon fillets on an oiled baking tray and bake in the oven for 13-15 mins or until cooked through. Spread the sweet chilli sauce over the fillets for the last 2 mins of cooking.
2. Meanwhile, mix the yogurt, mayonnaise, lemon juice and zest, vinegar and mustard in a large bowl. Season, add the sliced carrot, cabbage, onion, apple and celery, and toss well to combine with the dressing.
3. Serve the salmon fillets with the slaw and a handful of salad leaves, if you like.