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Photo of Cajun blackened salmon with shredded cabbage salad by WW

Cajun blackened salmon with shredded cabbage salad

1
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Grilled potatoes. Lightly spray 4 potatoes (thickly sliced) with oil. Chargrill over medium heat for 4–5 minutes each side or until browned and tender. TIP: It is important to cook the salmon over medium heat so the spice rub blackens, rather than burns.

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