A Delightful Dinner: Red Cabbage, Salmon, and Sweet Potato Puree
Hello, everyone! Today, I'm thrilled to share with you a delightful recipe. Imagine the vibrant colors and rich flavors of red cabbage and sweet potato, paired with the delicate taste of salmon. It's a combination that's both nourishing and utterly delicious—one of my personal favorites! While chicken often finds its way onto our table alongside these vegetables, opting for salmon this time was a delightful twist that I can't wait for you to try.
The Recipe At A Glance
Ingredients:
Red cabbage
Two large sweet potatoes
1/2 cup (or 1 dl) oat milk or ordinary milk
Parsley for garnishing
1 tablespoon cinnamon
Pumpkin seeds and walnuts (to taste)
Pomegranate seeds (I use frozen)
Olive oil for drizzling
A mix of chipotle powder, paprika powder, and onion powder
Optional: A dash of nutmeg (Note: Pregnant women should avoid nutmeg.)
Let's Get Cooking!
Sweet Potato Puree:
Begin by peeling and dicing the sweet potatoes. Boil them until soft, then drain and mash with a fork.
Stir in your choice of milk—I find oat milk adds a lovely creaminess. Mix in the cinnamon, and if you're a fan, a touch of nutmeg for that extra warmth and flavor.
Toasted Nuts and Seeds:
Roughly chop the walnuts and measure out your pumpkin seeds. Toast them lightly in a pan with a bit of olive oil until fragrant. This step adds a wonderful crunch and a boost of nutrition to our dish.
Roasted Red Cabbage:
Slice the cabbage into even strips, about 1 inch or 2 cm thick. Sprinkle olive oil and a custom blend of spices—chipotle for a kick, paprika for sweetness, and onion powder for depth. Season with a bit of salt to enhance all the flavors.
Roast in a preheated oven at 400°F (or 150-200°C) for about 30 minutes, or until tender.
The Final Touch:
Once the cabbage is beautifully roasted, sprinkle over the toasted walnuts and pumpkin seeds. Add a burst of color and sweetness with some pomegranate seeds, and finish with a sprinkle of fresh parsley. Serve this gorgeous ensemble with a side of the sweet potato puree and your beautifully cooked salmon (or chicken, if you prefer).
For an extra layer of flavor, feel free to add more spices or a squeeze of lemon juice over the cabbage just before serving.
Wrapping It Up
This recipe is more than just a meal; it's a celebration of flavors, textures, and the joy of cooking. Whether you're looking to impress your guests or simply treat yourself to a nutritious and delicious dinner, this combination of red cabbage, salmon, and sweet potato puree is sure to satisfy.
Now, I'd love to hear from you! What's your favorite way to incorporate vegetables into your meals? Do you have a go-to spice blend that brings your dishes to life? Share your thoughts and let's inspire each other to get creative in the kitchen.
Happy cooking, and I can't wait to see what delicious creations you come up with!
