Wild Salmon with Radish & Orange Slaw

Bright, fresh, and packed with vibrant flavors, this Wild Salmon with Radish & Orange Slaw is a perfect end of summer dish. Spiced with smoked paprika, cumin, and citrus zest, the salmon is grilled to perfection and paired with a zesty slaw of charred peppers, crisp radishes, tender potatoes, and sweet oranges. A sprinkle of mint and briny olives ties it all together for a light, satisfying meal that’s as colorful as it is delicious!

4 Servings

Ingredients

• ½ tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp ground cinnamon
• ¼ tsp orange zest
• 4 wild salmon filets, 5 oz each

For the Radish Slaw

• 1 ⅓ lb baby potatoes
• 2 red peppers, halved and deseeded
• 1-2 green chilies deseeded and finely chopped
• 1 ½ tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp lemon zest
• 4 green onions, finely sliced
• 11 oz radishes, thinly sliced
• 12 Kalamata olives, quartered
• 2 small oranges, peeled and chopped (leave the pith on)
• 5 tbsp fresh mint, chopped

Directions

1. Mix the paprika, cumin, cinnamon and orange zest together, then rub the mixture over the salmon fillets.
2. Boil the baby potatoes with the skins on for 15 mins until tender. Drain, then thickly slice.
3. Heat 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 chilies, olive oil, lemon juice and zest, radishes, onions, radishes, and sliced potatoes.
4. Cook the salmon on 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.)
5. Toss the olives, chopped orange and mint through the potatoes and serve half with half of the salmon.