For the apple/pear compote:
- 1 red apple (about 200g)
- 1 pear (about 140g)
- 20 g of butter
For the salmon:
- 2 thick slices of salmon
- 15 g of oyster sauce
- 20 g of soy sauce
- 5 g of sesame oil
- 10 g of lime juice (juice of about 1/2 lemon)
- Some white sesame seeds
For the coleslaw:
- 300 g of white cabbage
- 150 g of red cabbage
- 1 onion (about 130 g)
- 1 apple (about 170 g)
- 1 carrot (about 120 g)
- Ginger (optional)
For the dressing:
- 120 g of plain yoghurt
- 30 g of olive oil
- 25 g of wholegrain mustard
- 5 g of lime juice
Prepare the apple/pear compote:
Peel the apple and the pear, cut them into small pieces and place them on a baking sheet. Set aside.
Melt the butter and spread it over the fruit. Roast in the oven for 30 minutes at 180°C and blend until the mixture looks smooth.
Prepare the salmon:
Preheat the oven to 180°C.
In a bowl, mix the oyster sauce, soy sauce, sesame oil, lime juice and ginger. Set aside.
In a baking dish, place the salmon slices and cover them with the sauce. Marinate for at least 30 minutes.
Then, bake in the oven for 12 minutes at 180°C.
After cooking, baste the salmon slices with the sauce and sprinkle with a pinch of sesame seeds.
Ana's suggestion: serve the salmon with vegetables, rice, or a mixture of cereals to add fiber to the menu.
Prepare the coleslaw:
Cut the cabbages, carrot, apple and onion into thin strips and grate the ginger.
Ana's tip: the ginger is grated so that its flavor is evenly distributed.
In a salad bowl, mix it all together and add a pinch of salt.
Prepare the dressing:
In a bowl, mix the yoghurt with the olive oil, lime juice and wholegrain mustard until obtaining a homogeneous sauce.
Pour the dressing over the coleslaw and mix well to soak the mixture.