Contents of your meal kit:
salmon
bell pepper
apple
pepitas
maple brittle base
cabbage
lemon
cider glaze
goat cheese
Cookware needed: foil-lined baking sheet, medium or large nonstick skillet
Finishing steps:
- Preheat oven to 425. Slice bell pepper into ¼-inch strips. Place bell pepper on one side of a foil-lined baking sheet. Drizzle with olive oil and season with salt & pepper. Season salmon with salt & pepper and place on the other side of the baking sheet. Roast for 10-15 minutes, or until the salmon is done to your liking, and bell peppers are tender
- Meanwhile, thinly slice or chop the apple. Tear off a small sheet of foil and set aside.
- In a dry nonstick skillet, toast pepitas over medium heat until they pop and turn golden brown. Add the maple brittle base and continue cooking. Stir constantly until the pepitas clump together and are very sticky. Transfer to the sheet of foil. Sprinkle the pepita brittle with salt and set aside to cool.
- Wipe out the skillet and heat a small amount of oil over med-high heat. Add cabbage, apple and a squeeze of lemon juice to the skillet, cooking until cabbage is wilted, but still has a bite to it. Season with salt & pepper and remove from heat.
- When the salmon is nearly done, drizzle the peppers with cider glaze and return the entire baking sheet to the oven. Switch the oven to the broil setting and watch closely to prevent burning. When top of salmon appears caramelized, remove from oven.
- Divide salmon, peppers and cabbage between serving plates. Top the warm cabbage with goat cheese and pepita brittle. Enjoy!
Notes: Adding acid (like vinegar or lemon juice) helps cabbage retain its bright color. Apple also helps in the process – but mostly we just love when the apple turns bright pink!