Tangy Mexican slaw with coriander and lime baked salmon

I haven't posted any fish recipes on Georgeats for as long as I can remember, although I would label myself a pescetarian. I say 'would' mainly because my tolerance extends mainly to canned tuna (sustainably caught) white fish, and a bit of fish sauce here and then. I have had so many moments of absolute regret when labelling myself pescetarian at events, and winding up with a plate of seafood. Cannot. Deal. 



Every now and again I have a pang of desire for salmon. I feel like the meme of Jonah Hill when I eat salmon - an absolute health goddess. Healthy 'AF.' Mostly, however, I eat said salmon smothered in something to drown out the taste. For a while it was cajun spice. Then it was (and always will be) kewpie mayo. I can put kewpie on anything. I've never bothered to check the nutritional panel on my precious Kewpie (perhaps it just says 'devoid of') but I imagine it is not the latest superfood. 


Irrelevant rambles aside, I was pleasantly surprised when I ate this, sans any form of Kewpie or spice smothering. And if that doesn't convince you to cook something, I don't know what will. 


2 medium sized pieces of salmon
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon brown sugar
1 tablespoon vegetable oil
sea salt
1 lime
Small handful of coriander

4 tablespoons white vinegar
1.5 tablespoons brown sugar
zest of half a lime
juice of half a lime
1 carrot, peeled and julienned
1 cup sliced purple cabbage
handful of torn coriander
1 teaspoon cumin

1 extra lime, to finish
handful of coriander for garnish


1. Preheat the oven to 180 degrees Celsius.
2. In a large bowl, combine the lime juice and zest, vinegar, brown sugar and cumin in a bowl, and throw in the carrot and cabbage. Using your hands, take a bit of sea salt and massage everything in together, until the carrots and cabbage start to become floppy. Yum. Set them aside for as long as you are able to.
3. Take the salmon spices and mix them together with the oil. Place the salmon in the same bowl and leave for around five minutes.
4. Take two medium-large pieces of foil, and slice the remaining lime and lay it down in a line on the foil. Place one piece of salmon on top of each lime line, and top with some coriander and seasoning. If there is excess spice oil in the bowl, divide it evenly between the two. Scrunch the foil up thoroughly over the salmon, to create a little parcel. Pop the parcels in the oven for 15-20 minutes.
5. Once the salmon is done, take it out of the oven and remove the salmon pieces from the lime. Divide the salad between two bowls, and top with the salmon, juice of half a lime and some coriander. Hola!