BBQ Salmon With Fall Harvest Cabbage Slaw

Source: Cortney Stanchfield, Dear Mr. Parker

Ingredients:

• 4 Wild Sockeye Salmon Fillets
• BBQ Nut Crumbs 
• 1 Medium Size Red cabbage, Shredded
• Miced Herbs
• 2 Apples, Sliced
• 1/4 Sweet Onion, Diced

Toasted Walnuts

• 1 cup Walnuts, Chopped
• 1 tbsp Olive Oil
• Himalayan Pink Salt
• Peppercorn Black

Dressing

• 3 tbsp Olive Oil
• 2 tbsp Apple Cider Vinegar
• Himalayan Pink Salt
• Peppercorn Black
• 3 tbsp Monk Fruit Classic

Directions:

Fish

• 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. 

Toasted Walnuts

• 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. 

Dressing

• In a small bowl or in a glass, whisk the olive oil, vinegar, monk fruit classic, salt, and pepper.

Slaw

• 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.