Roasted Salmon with Warm Lemony Cabbage Slaw

• 2-1/4 gal. savoy cabbage, shredded
• 1-1/2 qt. carrots, shredded
• 1-1/2 cups Italian parsley, coarsely chopped
• 1/4 cup lemon zest Safeway 4 ct For $5.00 thru 02/09
• 3 cups Kraft Coleslaw Dressing, divided
• skinless salmon fillets (3 oz./85 g each), cut across the grain into 1/2-inch/1-cm-thick slices
• 3/4 cup fresh chives, thinly sliced
• 6 each lemons, each cut into 4 wedges Safeway 4 ct For $5.00 thru 02/09

1. For each serving: Combine 1-1/2 cups (375 mL) cabbage, 1/4 cup (50 mL) carrots, 1 Tbsp.
2. (15 mL) parsley, 1/2 tsp.
3. (2 mL) lemon zest and 1-2/3 Tbsp.
4. (25 mL) dressing.
5. Mound in centre of ovenproof dish.
6. Arrange salmon slices over cabbage mixture; brush with 1 tsp.
7. (5 mL) of the remaining dressing.
8. Bake in 325 degrees F (170 degrees C) standard oven 15 min.
9. or until salmon flakes easily with fork.
10. Plate salmon; sprinkle with 1/2 Tbsp.
11. (7 mL) chives.
12. Garnish with lemon wedge.

savoy cabbage, carrots, italian parsley, lemon zest, dressing, salmon, fresh chives, lemons

Taken from www.kraftrecipes.com/recipes/roasted-salmon-warm-lemony-cabbage-slaw-124071.aspx (may not work)