Likama Roasted Salmon With Cabbage Salad
Published June 25, 2024
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- 2garlic cloves, minced or pressed
- ¾teaspoon fine sea salt
- ½teaspoon ground ginger
- ½teaspoon ground turmeric
- ½teaspoon sweet paprika
- ½teaspoon ground cumin
- ½teaspoon ground coriander
- ¼teaspoon ground white pepper or black pepper
- Whole nutmeg, for grating (or ⅛ teaspoon ground nutmeg)
- 1(1½-pound) skin-on salmon fillet
- 2½tablespoons olive oil
- 1½tablespoons lemon juice
- 1teaspoon honey
- ½teaspoon fine sea salt
- ¼teaspoon ground white or black pepper
- 2cups very thinly sliced green cabbage
- 2cups very thinly sliced red cabbage
- 1cup roughly chopped cilantro leaves and tender stems
- 2tablespoons toasted almond slices (optional)
- 2lemons, sliced into wedges
For the Salmon
For the Cabbage Salad
For Serving
Nutritional analysis per serving (6 servings)
409 calories; 30 grams fat; 6 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 25 grams protein; 530 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Make the likama: In a small bowl, combine the oil, garlic, salt, ginger, turmeric, paprika, cumin, coriander and white pepper. Using a microplane (or the finest surface on your grater), grate the nutmeg 12 times over the bowl. Stir the mixture until mostly smooth.
- Step 2
Line a baking sheet with parchment paper or foil. Pat the salmon dry with paper towels and place it skin-side down on the sheet. Pour the likama mixture over the salmon, spreading it so all sides of the salmon are evenly coated. (Before roasting, cover and marinate the salmon in the refrigerator for up to 24 hours, if desired.)
- Step 3
Place the salmon on the middle rack of the oven and roast 12 to 15 minutes, until cooked through and the salmon flakes easily with a fork. (The cooking time may vary depending on the thickness of your fillet. Decrease the time if you prefer salmon that is cooked medium to rare.)
- Step 4
While the salmon roasts, make the cabbage salad: To a large bowl, add the oil, lemon juice, honey, salt and pepper; stir until well combined. Add the green cabbage, red cabbage and cilantro and toss to combine. Taste and adjust the seasoning with more salt if desired.
- Step 5
Remove the salmon from the oven and top with the cabbage salad and toasted almond slices, if using. Serve with lemon wedges for squeezing over the salmon and any extra cabbage salad on the side.
Private Notes
Comments
The first time I made this I forgot to add the oil so the salmon was rolled in a dry rub with garlic. It was so good we made it again the same week this time I read the recipe and added the oil. The flavor was not as strong.
Simple to make and excellent. I used rainbow trout instead of salmon and increased the oven temperature to 400. Since this was just for two people, I used green cabbage only, and I added a grated carrot for colour.
I made this exactly as written and it is a keeper! I used sockeye salmon, but coho, a bit tastier, would have been even better. Even though the fish marinated 18 hrs, it would have been a bit bland without almonds or extra lemon, but the salad punched up the salmon perfectly. The citrus and cilantro are crucial. Without that salad, I'd probably add harissa, or chili crisp, or the like to the salmon spices. A piquant selection of savory pickled veg would also be nice instead of just cabbage.
Absolutely outstanding!! Many different spice/oil rub recipes out there, but this is absolutely the best and most deeply flavorful without the need for cayenne. And it takes no time to prepare! For l lb of salmon, I cut the salt by half but used all the other full measures of the spices; used 2 T of olive oil. More concentrated than it would be for 1.5 lbs but no complaints! Thickest portion was close to an inch; took 20 mins to be fully cooked through. Not a cabbage fan so skipped the salad.
Delicious and easy! I didn’t marinate the salmon at all and it came out grate with the sauce just piled on top before cooking. The slaw was also tasty and quick.
Delicious spices on the salmon (I used as a dry rub) and prepped it the night before. Had shishito peppers that needed using so cooked them on tje sheetpan (400°Convection) with the salmon for about 10 minutes. Next time, ill makr the cabbage slaw as that sounds like a perfect pairing.