This colourful dish is packed full of nutritious ingredients and only takes 10 minutes to cook, making it an ideal midweek meal option.
The salmon is cooked in the oven so couldn't be easier, and is prepared with a maple syrup, chilli and paprika glaze. The red cabbage slaw cuts through the spicy salmon perfectly.
Get all your ingredients ready in advance so the prep time is as speedy as possible. Serve with wild rice if you like, or steamed white rice.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Cal/Serv:
496
Ingredients
1Tbsp.
vegetable oil
1Tbsp.
maple syrup
1tsp.
paprika
1/2tsp.
dried chilli flakes
finely grated zest 1 lime, plus wedges to serve
4 x skinless salmon fillets (each about 120g)
1tsp.
black and white sesame seeds
For the dressing
1tsp.
finely grated fresh root ginger
juice 2 limes
3Tbsp.
tahini
1Tbsp.
maple syrup
1Tbsp.
soy sauce
For the slaw
150g
fresh or frozen broad beans
1/2
red cabbage (about 500g), finely shredded (discard woody core)
2
medium carrots, peeled and coarsely grated
2
spring onions, finely sliced
small handful coriander leaves
Directions
Step 1In a shallow dish mix the oil, maple syrup, paprika, chilli flakes, lime zest and some seasoning. Add the salmon fillets and stir to coat. Cover and chill until needed. For the dressing, in a small bowl whisk all the ingredients and set aside.
Step 2For the slaw, bring a medium pan (that has a lid) of water to the boil. Add the broad beans, cover, bring back to the boil and cook for 30sec. Drain and rinse under cold water to stop the cooking. Squeeze the green beans out of their tough outer skins. Add to a large platter with the cabbage, carrots, spring onions and coriander and mix briefly.
Step 3Preheat grill to medium-high and line a sturdy baking tray with foil. Arrange the salmon on the lined tray, spacing apart. Grill for 5min, or until cooked through and the fish flakes easily when pushed with a knife.
Step 4Add the dressing to the cabbage bowl and toss to coat. Baste the salmon with juices from the tray, then sprinkle over the sesame seeds. Serve with the slaw, lime wedges for squeezing over and cooked wild rice, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
