Peri-Peri Grilled Salmon with Baobab-Lime Slaw

Peri-peri's chile-and-citrus punch pairs naturally with salmon's rich flavor, and grilling instead of frying keeps this dish light while the char adds real depth. Alongside it, a quick cabbage slaw gets a tart, tangy lift from lime and a spoonful of baobab powder—a nod to the fruit's growing place in West African-inspired kitchens.

Salmon is one of the most well-established heart-healthy proteins thanks to its omega-3 fat content, and building the peri-peri marinade from fresh chile, garlic, lemon, and olive oil rather than a bottled sauce keeps sodium in check. The slaw brings fiber and potassium from the cabbage and carrot, and lime juice stands in for salt as the dish's main seasoning.

Fifteen minutes of marinating is enough to let the flavors sink in—any longer and the citrus can start to firm up the fish's texture too much before it hits the grill.