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Crispy salmon with creamy, lemony avocado coleslaw

By Abigail Donnelly
4
Easy
10 minutes
20 minutes

Ingredients

  • 2 t olive oil
  • 4 x 200 g salmon fillets, skin on
  • Mint leaves, to serve
  • Organic baby leaves, to serve
    • For the coleslaw

  • 2 baby cabbages, shredded
  • 2 carrots, peeled and shredded
  • 1 large ripe avocado, peeled and sliced into thin strips
  • 1 clove garlic, crushed
  • ¾ cup crème fraîche
  • Sea salt and freshly ground black pepper

Method

Rub the oil over the salmon fillets. Heat a braai grid or a grill pan (big enough to hold 4 fillets) until very hot. Place the fillets skin side down and cook for 1 minute. Turn over (if the skin sticks, the pan is not hot enough) and cook on the other side for 2 minutes.
Each side should be golden brown and the inside of the fish pink and semi-raw so that the fillets are soft and succulent. To make the coleslaw, toss together all the ingredients except the avocado. Carefully fold in the avocado. Serve the salmon with coleslaw, mint and baby leaves. Squeeze over some extra lemon juice if you like.

Cook’s tip: You can use tuna steaks instead of salmon. For crispy skin, make sure your grill pan is really hot.

Per serving: 2142.45kJ, 43.86g protein, 31.55g fat, 9.91g carbs