Cajun Spiced Salmon with Red Slaw

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Yield: 4

Cajun Spiced Salmon with RedSlaw

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Salmon with a cajun spiced crust with spicy cayenne pepper, and fragrant herbs served alongside a red vinegar slaw with red cabbage and red apples create a wonderful dinner idea bursting with flavours, colours, and a little bit of spice.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

Salmon

• 4 salmon fillets
• 2 tsp smoked paprika
• 2 tsp oregano
• 2 tsp parsley
• 2 tsp thyme
• 2 tsp garlic salt
• 1 tsp cayenne pepper

Slaw

• 1 red cabbage, shredded
• 4 red apples, grated
• 2 tbsp apple cider vinegar
• 1 tbsp caster sugar
• 1 tsp celery salt
• 1 tbsp dijon mustard
• Juice of half a lemon
• large pinch sea salt flakes

Instructions

Salmon

1. Preheat oven to 190C.
2. Mix together the spices until well combined.
3. Pat dry each salmon fillet and then press each side into the spice mix.
4. Arrange the salmon fillets, skin side down, on a lightly greased baking tray, and then bake in the hot oven for 12-15 minutes or until cooked through.

Slaw

1. Toss together all ingredients, until well combined.
2. Set aside to rest for 10 minutes before serving with the hot salmon.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 361Total Fat: 8.6gSaturated Fat: 1.2gCholesterol: 53mgSodium: 145mgCarbohydrates: 49.9gFiber: 12.4gSugar: 34.1gProtein: 27.5g

As a lover of seafood, I’m always looking for new and interesting ways to prepare it. A few months ago, long before Covid-19 hit, Ben and I were partaking in our usual Sunday morning routine, when inspiration for this Cajun spiced salmon recipe hit. And when I say “inspired”, I mean we were watching my favourite morning show, Sunday Brunch, where a similar recipe was prepared by Simon Rimmer.

For Ben, it was instant love and he pestered me for a week to make it for him. Not having all the needed ingredients, I improvised with what I had on hand and thought I would share it with you!

The gorgeous Cajun salmon is incredibly easy to prepare, and cook for 12 minutes in the oven. Easy! I like to add all the spices to a large freezer bag to mix them up. I then pop in each fillet and give it a gentle shake to ensure an even coating of spiced.

Then into the oven, and e voila! Gorgeous.

Regarding my red slaw recipe, this is a recipe I’ve been making for years. I much prefer red cabbage to white cabbage, and I love the sweetness of apples in any slaw. The vinegar and mustard give it a bit of bite, and the lemon juice helps to elevate the flavours to something really special.

And when the cajun salmon and red slaw are served together? Perfection.