Cajun blackened salmon with shredded cabbage salad
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Prepare your own Cajun mix and fire up the barbeque.
Ingredients
Ground paprika
2 tsp
Dried thyme
2 tsp
Dried onion
1 tsp, powder
Dried oregano
1 tsp
Pepper
½ tsp
Skinless salmon
600 g
Olive oil
2 tsp
Savoy cabbage
2 cup(s), shredded
Celery
3 stick(s)
Carrot(s)
1 medium, cut into thin matchsticks
White radish
4 individual
Lemon juice
1 tbs
Plain or natural yoghurt, low-fat, no added sugar
¼ cup(s), (60g)
Lemon(s)
1 medium, cut into wedges
Instructions
1
Combine paprika, thyme, onion powder, oregano, black pepper and cayenne pepper in a small bowl. Rub salmon evenly with spice mixture. Preheat a chargrill or barbecue over medium heat. Brush salmon with oil. Cook for 2–3 minutes each side or until cooked to your liking (see tip).
2
Meanwhile, combine cabbage, celery, carrot and radish in a large bowl. Combine lemon juice and yoghurt in a small bowl and season with salt and pepper. Add dressing to salad and toss to combine.
3
Serve salmon with salad and lemon wedges.
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