Likama Roasted Salmon With Cabbage Salad

Preparation

1. Step 1

   Heat oven to 350 degrees. Make the likama: In a small bowl, combine the oil, garlic, salt, ginger, turmeric, paprika, cumin, coriander and white pepper. Using a microplane (or the finest surface on your grater), grate the nutmeg 12 times over the bowl. Stir the mixture until mostly smooth.

2. Step 2

   Line a baking sheet with parchment paper or foil. Pat the salmon dry with paper towels and place it skin-side down on the sheet. Pour the likama mixture over the salmon, spreading it so all sides of the salmon are evenly coated. (Before roasting, cover and marinate the salmon in the refrigerator for up to 24 hours, if desired.)

3. Step 3

   Place the salmon on the middle rack of the oven and roast 12 to 15 minutes, until cooked through and the salmon flakes easily with a fork. (The cooking time may vary depending on the thickness of your fillet. Decrease the time if you prefer salmon that is cooked medium to rare.)

4. Step 4

   While the salmon roasts, make the cabbage salad: To a large bowl, add the oil, lemon juice, honey, salt and pepper; stir until well combined. Add the green cabbage, red cabbage and cilantro and toss to combine. Taste and adjust the seasoning with more salt if desired.

5. Step 5

   Remove the salmon from the oven and top with the cabbage salad and toasted almond slices, if using. Serve with lemon wedges for squeezing over the salmon and any extra cabbage salad on the side.