Recipe

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• 1 tbsp olive oil
• 1 small onion, thinly sliced
• 4 (6 oz) salmon fillets, skin removed
• 1/2 tsp curry powder
• 2 tbsp dijon mustard , with seeds
• 2 tsp water
• 2 tsp grated peeled fresh ginger
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1 (16 oz) bag shredded cabbage , for coleslaw

• 1 Preheat oven to 400°F.
• 2 Heat olive oil, on medium, for 1 minute in a 12-inch nonstick skillet.
• 3 Add onion and cover and cook 8-10 minutes or until onion is tender and golden brown, stirring occasionally.
• 4 Grease 13 x 9 baking dish.
• 5 Remove any bones from salmon.
• 6 Place salmon, rounded side up, in baking dish.
• 7 In small bowl, stir together curry powder, Dijon mustard and water.
• 8 Brush mustard mixture over salmon.
• 9 Bake salmon, without turning, for 15 minutes or until opaque throughout.
• 10 While roasting salmon, add ginger and cumin to onion and cook 1 minute, stirring.
• 11 Add cabbage and salt, mixing well.
• 12 Cover and cook 11-13 minutes or until cabbage is tender and begins to brown, stirring occasionally.
• 13 Spoon cabbage mixture onto plates, topping with salmon.