Peri-Peri Grilled Salmon with Baobab-Lime Slaw
Smoky peri-peri grilled salmon paired with a crunchy baobab-lime cabbage slaw, rich in omega-3s and potassium.
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.
Ingredients
For the salmon
- 4 fillets salmon — 4 oz each
- 2 tbsp peri-peri sauce — low-sodium, homemade with chile, garlic, lemon, paprika, olive oil
- 1 tbsp olive oil
For the slaw
- 3 cups shredded cabbage — mix of green and purple
- 1 carrot — shredded
- 1 tbsp baobab powder — or substitute extra lime juice and zest
- 2 tbsp lime juice
- 1 tbsp olive oil
- 2 tbsp fresh cilantro — chopped
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Rub the peri-peri sauce and olive oil over salmon fillets and let marinate 15 minutes.
- 2Grill or pan-sear salmon skin-side down over medium-high heat, 4-5 minutes per side, until just cooked through.
- 3For the slaw, toss cabbage and carrot with baobab powder, lime juice, and olive oil until evenly coated.
- 4Let the slaw sit 5 minutes to soften slightly, then stir in cilantro.
- 5Serve grilled salmon over a bed of baobab-lime slaw.