Ingredients
- 2 ½ tbsp honey
- ¼ cup balsamic vinegar
- ½ tsp red pepper flakes
- ¼ cup olive oil
- 1 ½ lbs salmon (6 oz, 6 oz, 6 oz, 6 oz portions)
- 5 cups shredded cabbage
- 2 cups kale
- ¾ cup cashews
- 1 ½ tbsp minced garlic
- 1 ¼ cups fresh basil
Directions
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Step 1
Bring a salted pot of water to boil. Mix honey, balsamic, and red pepper flakes in a small bowl.
In this recipe- 2 ½ tbsp honey
- ¼ cup balsamic vinegar
- ½ tsp red pepper flakes
-
Step 2
Heat half the olive oil in a skillet over medium heat. Season salmon with salt and pepper, then add to skillet and cook 2 minutes on each side. Pour dressing over salmon and cook until fish is opaque and flakes easily with a fork, 5 to 6 minutes more.
In this recipe- ¼ cup olive oil
- 1 ½ lbs salmon (6 oz, 6 oz, 6 oz, 6 oz portions)
-
Step 3
Meanwhile, add shredded cabbage to water and boil 3 to 5 minutes, or until just tender. Drain.
In this recipe- 5 cups shredded cabbage
-
Step 4
Remove tough ribs from kale. Combine cashews, garlic, basil, and kale in a food processor and pulse until coarsely chopped. Add remaining olive oil in a steady stream and process until smooth. Season generously with salt and pepper.
In this recipe- ¼ cup olive oil
- 2 cups kale
- ¾ cup cashews
- 1 ½ tbsp minced garlic
- 1 ¼ cups fresh basil
-
Step 5
Toss shredded cabbage noodles with some of the pesto to taste, until well coated (freeze leftover pesto for future uses if needed). Enjoy alongside salmon.
In this recipe- 1 ½ lbs salmon (6 oz, 6 oz, 6 oz, 6 oz portions)
- 5 cups shredded cabbage
If you're avoiding sweeteners, simply omit them from this recipe. It will still be delicious!