Citrus + Sumac Salmon with Purple Cabbage Slaw

INGREDIENTS

FOR THE SALMON:

sliced fennel (optional)

olive oil

salt

pepper

thinly sliced citrus such as blood orange, mandarin, and lemon (I used 6 slices and reserved the rest of the citrus for the slaw dressing)

salmon filet (i love the wild salmon)

honey 

aleppo pepper or cayenne

sumac

FOR THE SLAW:
purple cabbage, thinly sliced

chopped herbs such as cilantro, parsley, and/or dill

lemon juice

orange juice

champagne vinegar (optional)

salt 

garnish with sliced citrus (optional)

METHOD

1. preheat oven to 425 degrees F and line a baking sheet with parchment paper.

2. place sliced fennel on baking sheet and drizzle with olive oil. season with salt and pepper. toss and roast for 10 minutes. remove from oven.

3. in a bowl, combine cabbage with herbs, lemon juice, orange juice, champagne vinegar, and salt. toss well. taste and adjust for seasoning.

4. place salmon on the baking sheet with the fennel. drizzle the salmon with olive oil (~1 teaspoon) and honey (~1 teaspoon). season generously with salt, sumac, and aleppo pepper.

5. arrange sliced citrus over the salmon. roast for 8-10 minutes or until desired doneness is reached (depends on your oven and size of filet).

6. serve leftover fresh citrus with the slaw. leave salmon intact or flake into large pieces over the fennel. also delicious with rice. enjoy:)