Chargrilled Salmon with Cayenne Wedges & Sriracha Slaw
Serves 4 // Preparation Time: 15 minutes // Cook Time: 30-40 minutes
Ingredients:
4 Salmon Fillets (400g)
4 Medium Potatoes (750g)
Zest & juice of ½ Lemon
½ Tbsp. Oil
1 Tsp. Cayenne Pepper
160g Shredded Red Cabbage
160g Dry Coleslaw Mix
120g Natural Yoghurt
3 ½ Tsp. Sriracha Hot Chilli Sauce
Salt & Pepper to taste
Method:
Chop the potatoes into wedges.
Boil the wedges for 8 - 10 minutes then cool down.
Toss the wedges in the oil, cayenne pepper, and some lemon zest.
Bake at 190°C for 25 minutes or until golden brown.
Once cooked, squeeze over lemon juice and sprinkle with salt.
Combine the yoghurt with the sriracha and a pinch of pepper in a bowl.
Toss the cabbage and dry coleslaw mix in with the dressing.
Brush the salmon with oil and seasoning.
Bake, pan fry or chargrill the salmon until cooked.
Serve the salmon with the cayenne lemon wedges and sriracha slaw.
