BBQ salmon with creamy slaw

With the weather being pretty decent in UK at the moment I felt like creating a BBQ flavoured dish and I choose to use salmon as it’s a great source of omega-3 fatty acid. BBQ sauces often contain large amounts of sugar whereas my marinade is both low in sugar and big on flavour! I served my salmon with a  healthy, but still creamy coleslaw by just replacing the heaps of mayonnaise usually found within this favourite side dish with low fat yoghurt!

(Serves 2)

  • 120g Red cabbage shredded
  • 5 Radishes cut into thin slices
  • 1 (medium sized) Carrot grated
  • 2tbsp. Red onion finely chopped
  • 100g Low fat yoghurt
  • 1tsp. Dijon mustard
  • 1tbsp. Cider vinegar
  • Fresh herbs (I used mint, parsley and chives)
  • 2 Salmon fillets
  • 1tsp. Smoked paprika
  • 1tsp. Onion powder
  • 1/2tsp. Cayenne pepper
  • 1/2tsp. Ground cumin
  • 2tsp. Worcestershire sauce
  • 1.5tsp. Agave (or honey)
  • 1/2tsp. Light soy sauce

For the slaw:

  1. In to a bowl add your cabbage, radish, carrot, and red onion
  2. In a separate bowl mix the yoghurt, mustard, vinegar, fresh herbs and salt & pepper
  3. Add your yoghurt mixture to the bowl of veggies and stir
  4. Refrigerate from at least half an hour to allow the vegetable to pickle slightlyBBQ salmon and slaw (3)

For the fish:

  1. While the slaw is in the fridge you can get on with marinating your salmon – Fish should generally be marinated for no longer than 30 minutes as it is very delicate and may start to ‘cook’ due to any acid present in the marinade
  1. In a bowl mix; paprika, onion powder, cayenne pepper, cumin, Worcestershire sauce, agave, soy sauce, and a pinch of black pepper as well as salt
  2. Smother your fillets with the marinade and allow the flavours to infuse for up to 30 minutes
  3. Warm your oven to 220oC and cook the salmon on a foiled and oiled tray (use spray oil if you have it) for 10 minutes
  4. Serve with the slaw you made earlier and corn on the cob if you like!BBQ salmon and slaw

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