1 pound salmon fillets, cut into 4 equal portions
freshly ground pepper and salt
3 garlic cloves, crushed, + 1 whole clove
1/2 cup flat-leaf parsley leaves
1/2 cup dill sprigs (a few stems in the mix is fine!)
1 scallion, white part chopped into about 1/2-inch pieces
1 Tablespoon fresh lemon juice
2/3 cup buttermilk, low fat or nonfat
1 1/2 Tablespoons olive oil
6 to 7 cups shredded red and/or green cabbage (and yes, the coleslaw mix in a bag is perfect here)
Preheat grill to 350˚to 400˚F (medium-high heat). Place salmon fillets on a plate, and rub the crushed garlic evenly all over the fillets. Sprinkle with pepper and salt.
Place salmon on grill and heat for 5–6 minutes per side, or until desired doneness. Remove from grill and keep warm.
Prepare the dressing by placing 1 clove of garlic, parsley, dill, scallion, lemon juice, buttermilk and olive oil in a blender and process until a smooth. Add salt and pepper to taste and blend until well-combined. (Tip: double or triple for extra).
Place shredded cabbage in a large bowl. Pour 3/4 cup of dressing on top and toss well. Place one quarter of salad on 4 separate plates. Place salmon fillet on top and drizzle with dressing and freshly ground pepper to taste. Makes 4 servings.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.