Seafood Recipes

Grilled Salmon With Apple Slaw

Savour Grilled Salmon with Apple Slaw—fresh, crisp and full of flavour. Order premium salmon from Pearl Seafoods for fast, fresh delivery across Sydney!

Grilled Salmon With Apple Slaw
Serves
4 people
Prep
20 mins
Cook
5 mins
Difficulty
Medium

About This Recipe

Savour the fresh flavours of grilled salmon paired with a crisp apple slaw, made with premium seafood from Pearl Seafoods. Perfect for a light, healthy meal, this recipe balances the rich, smoky taste of grilled salmon with the refreshing crunch of apple slaw. Ideal for seafood lovers looking to elevate their dinners, this dish is easy to prepare and packed with nutrients. Order your fresh salmon from Pearl Seafoods for reliable delivery across Sydney and enjoy quality seafood at home.

Ingredients

  1. 1 salmon fillets
  2. 1 green apple, julienned
  3. 1/2 small celeriac, peeled and julienned
  4. 1/4 cup fresh parsley, chopped
  5. 1/3 cup mayonnaise
  6. 1 teaspoon Dijon mustard
  7. Salt, to taste
  8. Black pepper, to taste
  9. 1 tablespoon olive oil (for grilling)

Method

  1. Prepare the apple slaw by placing the apple, celeriac, and parsley in a large bowl. In a small bowl, mix the mayonnaise and mustard, then season with salt and pepper. Add this mixture to the apple and celeriac, tossing well to combine.
  2. Heat the olive oil in a frying pan over high heat. Lightly
    season the salmon with salt and pepper, then place it skin-side down in the pan. Cook for about 4 minutes, or until the skin is crisp. Flip the salmon and cook for another 2 minutes, or until golden brown. Serve the
    salmon alongside the apple slaw.

Featured Product

Fresh Whole Atlantic Salmon - Pearl Seafoods

Fresh Whole Atlantic Salmon

$120.00

Nutrition per serving

  • Calories 315 kcal
  • Total Fat 20.0 g
  • Total Carbohydrate 7.0 g
  • Protein 24.0 g

Seafood Delivery Across Sydney

We deliver fresh seafood next-day across:

Back To Blog

Leave a comment

Please note, comments need to be approved before they are published.