11. Cajun-blackened salmon with crunchy green slaw
This Cajun-blackened salmon has a smoked, spicy flavour that balances nicely with the creamy, crunchy homemade slaw. This nourishing dish is low in carbs and ready to eat in under 30 minutes.
This low-calorie cajun-blackened salmon has a smoky and spicy flavour and balances nicely with the homemade crunchy green slaw. It’ll be on the dinner table in less than 30 minutes so it’s perfect for a quick and healthy midweek meal.
Ingredients
- 2 skinless fillets salmon
- 3-4 tsp Cajun spice mix, (or mix equal quantities smoked paprika, garlic salt, dried thyme and black pepper)
- butter
GREEN SLAW
- 1/4 small white cabbage, shredded
- 1/2 green pepper, thinly sliced
- 1/2 small red onion, sliced
- 2 sticks celery, finely sliced
- 2 tsp cider vinegar or white wine vinegar
- 1 tbsp mayonnaise
Method
STEP 1
Toss all the slaw ingredients together with a really good pinch of salt and leave for 10 minutes.
Dust the fish on both sides with the spice mix, season with salt, then heat some butter in a non-stick pan and fry the fish on both sides for several minutes until cooked and dark golden.
Pile some slaw on a plate and sit the fish on top to serve.
12. Salmon traybake
Traybakes are midweek saviours, and this vibrant curried salmon dish is full of omega-3 fatty acids and antioxidants – great for a healthy mind and skin. Serve as-is or add a nutritious grain, like brown rice or spelt.
Looking for an all-in-one salmon traybake recipe? This vibrant curried salmon dish is packed with punchy flavours and will make for an easy midweek meal.
Ingredients
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tbsp vegetable oil
- 1 head broccoli, cut into florets and stalk chopped
- a thumb-sized piece ginger, sliced
- 2 cloves garlic, bashed
- 1 tbsp madras curry paste
- 1 tbsp lime pickle
- 400g tin coconut milk
- 4 salmon fillets
- a good handful cherry tomatoes, halved
- ½ lime, juiced
- a handful coriander, chopped
- rice, to serve
Method
STEP 1
Heat the oven to 200C/fan 180C/gas 6. Tip the seeds and turmeric into a large bowl and add the vegetable oil with some seasoning. Toss the broccoli florets and stem with the oil and spices, then tip into a roasting tin with the ginger and garlic, and cook in the oven for 15 minutes.
STEP 2
Mix together the curry paste, lime pickle and coconut milk, then pour into the tin. Nestle the salmon fillets, skin-side up, into the tin and season. Spread the tomatoes around and put back into the oven for 15-20 minutes or until the skins are starting to crisp and the salmon is cooked.
STEP 3
Squeeze over the lime juice, sprinkle with coriander and serve with rice, if you like.