Peri-Peri Grilled Salmon with Baobab-Lime Slaw

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

1. Rub the peri-peri sauce and olive oil over salmon fillets and let marinate 15 minutes.
2. Grill or pan-sear salmon skin-side down over medium-high heat, 4-5 minutes per side, until just cooked through.
3. For the slaw, toss cabbage and carrot with baobab powder, lime juice, and olive oil until evenly coated.
4. Let the slaw sit 5 minutes to soften slightly, then stir in cilantro.
5. Serve grilled salmon over a bed of baobab-lime slaw.