Cajun blackened salmon with shredded cabbage salad
Prepare your own Cajun mix and fire up the barbeque.
1 tsp, powder
2 cup(s), shredded
1 medium, cut into thin matchsticks
Low-fat natural yoghurt
¼ cup(s), (60g)
1 medium, cut into wedges
- 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).
- 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.
- Serve salmon with salad and lemon wedges.
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.