Salmon with Radish, Olive and Orange Slaw
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Salmon with Radish, Olive and Orange Slaw

Salmon with Radish, Olive and Orange Slaw

Ingredients

Method

  • ½ tsp each smoked paprika and cumin seeds
  • ¼ tsp each ground cinnamon and orange zest
  • 4 x 140g salmon fillets
  • For the Slaw
  • 600g baby potatoes
  • 2 red capsicums, halved
  • 1 green chilli, deseeded and finely chopped
  • 1.5 tbsp olive oil
  • 2 tbsp each lemon juice and zest
  • 4 sliced spring onions
  • 300g thinly sliced radishes
  • 12 fat black olives, quartered
  • 2 small oranges, chopped
  • 5 tbsp mint leaves, chopped
  • Mix the cumin seeds, paprika, cinnamon and orange zest, and rub the mixture all over the fish fillets. Boil the baby potatoes for 15 mins until tender, then drain and slice. Heat the grill to high and grill the capsicums for about 6 mins on each side, or until charred. Peel off the skins and dice the flesh. Place in a bowl with the oil, chilli, lemon zest and juice, radishes, spring onions and sliced potatoes.
  • Grill the salmon fillets for 5 mins, skin-side up. Flip and cook for another 2 mins, or until cooked through. Toss the orange pieces, olives and mint through the potatoes, and serve alongside the salmon. Enjoy!
20 mins
4 serving

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