Perfectly Cooked Salmon With 2 Fruit Slaw

Creative and filling, this salmon dish is an epic dinnertime treat.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1  cup cashews
• 3  ounces  goat cheese
• 1⁄2 cup coconut milk, plus 1-2 tablespoons if needed
• 4  medium beets, peeled and cut into eighths
• 4  tablespoons olive oil, divided
• 6  sprigs thyme
• 6  ounces kumquats, sliced into 1/4-inch rounds
• 1  cup pomegranate seeds
• 1⁄2 white cabbage, shredded
• 1⁄2 cup  pepitas
• 4 (6 ounce)  skin-on salmon fillets
• 4  lemon wedges
• 3  tablespoons  roughly chopped Italian parsley (garnish)
•  kosher salt

Directions

1. To make cashew cheese, in a medium bowl, combine the cashews with 1 cup of water and allow to soak for 2 hours. Drain and add cashews to a blender with goats cheese and coconut milk. Blitz until smooth, set aside.
2. Preheat oven to 375 F, or 190°C Line a baking sheet with parchment paper and spread beets on top evenly. Drizzle with 2 tablespoons olive oil, season with salt and scatter thyme over. Roast for 35-40 minutes or until tender. Keep oven on for salmon.
3. In a medium bowl, combine the kumquats, pomegranate seeds and cabbage. In a medium saute pan over low heat, toast the pepitas (without oil) for 3-4 minutes or until they start to toast and have a nutty aroma. Let cool slightly, then add into the cabbage bowl. Drizzle in 1 tablespoon olive oil, season to taste with salt and set aside.
4. Season the salmon filets with salt. Heat a medium non-stick oven safe frying pan over medium high heat. Add 1 tablespoon olive oil to a pan and cook the salmon, skin side down, on medium-high heat for 3-4 minutes or until skin is crispy. Turn salmon over and transfer to the oven to finish cooking for a further 3 minutes until salmon is cooked through.
5. To serve, smear a dollop of the cashew cheese on the plate then place 4 beet pieces among the cheese before topping with a spoonful of the slaw. Plate the salmon and finish with a squeeze of lemon and chopped parsley.