This nutritious fish salad is made with Cajun-spiced grilled salmon, kale, red peppers and carrots. Dried cranberries and pumpkin seeds are added for another nutrition boost. It’s delicious, satiating and perfect for lunch or dinner.
2 medium salmon fillets (with skin on, about 150 g each)
Cajun spice blend
1 tsp paprika powder
1/2 tsp smoked paprika powder (optional)
1 tsp coriander seed powder
1/2 tsp cumin powder
1 tsp onion powder
1/2 tsp garlic powder
1 tsp dried oregano
ó tsp salt
Generous pinch of chili powder or flakes
For the dressing
Juice of 1/2 lime
1 tsp sesame oil (optional)
2 tbsp olive oil
1 tsp honey
1 tsp Dijon mustard
A little salt and pepper
For the salad
150 g / 5-6 oz. shredded kale (4 leaves, stem removed and leaves thinly sliced)
1 large carrot, grated
1/2 red pepper, thinly sliced
1 green spring onion, chopped
1/4 cup pumpkin seeds
1/4 cup dried cranberries
Handful of fresh coriander or parsley
Combine the spices, salt and chili and rub over the salmon fillets. Set aside for a few minutes.
In a large mixing bowl, combine together the dressing ingredients and add the shredded kale. Using your hands, toss through and massage the dressing into the kale leaves for about 30 seconds. This process breaks down the kale fibres, making the leaves softer and easier to digest.
Heat a dollop of coconut oil in a frying pan over medium-high heat. Add the salmon, skin side down and cook for 5 minutes until crispy. Then turn over and cook for 2 minutes flesh side down, plus 30 seconds on each of the sides. Remove to a cutting board.
Add the rest of the salad ingredients and mix through. Finally, flake or break the salmon fillets into bite-sized pieces and add to the salad. Enjoy!
You can also use a pre-mixed, store-bought Cajun spice blend instead of individual spices.