Wild salmon with radish & orange slaw
Enjoy this flavourful dish of salmon in a smoked paprika, cinnamon and orange zest coating. It works beautifully with a slaw made from potatoes, red peppers, radishes and oranges
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Prep:25 mins
Cook:15 mins
- Serves 4
- More effort
Nutrition per serving
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kcal 465
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fat 21g
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saturates 4g
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carbs 31g
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sugars 0g
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fibre 7g
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protein 36g
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salt 0.5g
Ingredients
- ½ tsp smoked paprika
- ½ tsp cumin seeds
- ¼ tsp ground cinnamon
- ¼ tsp orange zest
- 4 wild salmon fillets (140g each)
- 600g baby potatoes
- 2 red peppers, halved and deseeded
- 1-2 green chillies, deseeded and finely chopped
- 1½ tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- 4 spring onions, finely sliced
- 320g radishes, thinly sliced
- 12 Kalamata olives, quartered
- 2 small oranges, peeled and chopped (leave the pith on)
- 5 tbsp chopped mint
Method
Mix the paprika, cumin seeds, cinnamon and orange zest, then rub the mixture over the salmon fillets.
Boil the baby potatoes whole in their skins for 15 mins until tender. Drain, then thickly slice.
Heat the grill to high and grill the peppers for 5 mins on each side or until cooked through and charred, then peel off their blistered skins and dice the flesh. Put in a bowl with the chillies, olive oil, lemon juice and zest, spring onions, radishes and sliced potatoes.
Cook the salmon under the grill for 5 mins, skin-side up, then turn. If not already cooked, grill for a further 1-2 mins. (Wild salmon cooks much faster than farmed.)
Toss the olives, chopped orange and mint through the potatoes and serve half with half of the salmon. Chill the remainder for another day. Will keep covered and chilled for up to two days.
