Wild salmon with radish & orange slaw
Enjoy this flavourful dish of salmon in a smoked paprika, cinnamon and orange zest coating. It works beautifully with a slaw made from potatoes, red peppers, radishes and oranges
- Serves: 4 persons
- ½tsp smoked paprika
- ½tsp cumin seeds
- ¼tsp ground cinnamon
- ¼tsp orange zest
- 4wild salmon fillets (140g each)
- 600g baby potatoes
- 2red peppers, halved and deseeded
- 1-2 green chillies, deseeded and finely chopped
- 5 ½tbsp extra virgin olive oil
- 2tbsp lemon juice
- 2tbsp lemon zest
- 4spring onions, finely sliced
- 320g radishes, thinly sliced
- 12Kalamata olives, quartered
- 2small oranges, peeled and chopped (leave the pith on)
- 5tbsp chopped mint
Step 1Mix the paprika, cumin seeds, cinnamon and orange zest, then rub the mixture over the salmon fillets.
Step 2Boil the baby potatoes whole in their skins for 15 mins until tender. Drain, then thickly slice.
Step 3Heat the grill to high and grill the peppers for 5 mins on each side or until cooked through and charred, then peel off their blistered skins and dice the flesh. Put in a bowl with the chillies, olive oil, lemon juice and zest, spring onions, radishes and sliced potatoes.
Step 4Cook the salmon under the grill for 5 mins, skin-side up, then turn. If not already cooked, grill for a further 1-2 mins. (Wild salmon cooks much faster than farmed.)
Step 5Toss the olives, chopped orange and mint through the potatoes and serve half with half of the salmon. Chill the remainder for another day. Will keep covered and chilled for up to two days.