Source: Cortney Stanchfield Dear Mr. Parker
- 4 Wild Sockeye Salmon Fillets
- BBQ Nut Crumbs
- 1 Medium-Size Red Cabbage, Shredded
- Mixed Herbs
- 2 Apples, Sliced
- 1/4 Sweet Onion, Diced
- 3 tbsp Olive Oil
- 2 tbsp Apple Cider Vinegar
- Himalayan Pink Salt
- Peppercorn Black
- 3 tbsp Monk Fruit Classic
- Preheat oven to 400 degrees F.
- Drizzle olive oil on salmon fillets, then lightly salt and pepper both sides of the fillets. Place a heaping tablespoon of BBQ Nut Crumbs on top of each piece of salmon. Gently rub all over salmon until evenly coated.
- Place seasoned salmon on foil-lined baking sheet. Bake in middle of oven for 12 minutes, take out of oven and let rest for 3 minutes.
- Preheat oven to 350 degrees F.
- Prepare a rimmed baking sheet with parchment paper.
- In a small bowl, combine walnuts, oil, salt and pepper.
- Arrange in a single layer on baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
- In a small bowl or in a glass, whisk the olive oil, vinegar, monk fruit classic, salt, and pepper.
- Remove the thick fibrous outer leaves from the cabbage, cut it into quarters and wash it. Using a mandolin, shred the cabbage.
- Dice the apples and onions.
- In a large bowl combine the cabbage, sweet onion, apples, and half of the walnuts (reserve the rest for the topping).
- Dress the slaw. Add reserved walnuts for topping.