Cajun spiced salmon fillet on a bed of rice, with salsa

Cajun salmon

Name: Cajun salmon
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Serves 2
Cuisine: Cajun & Creole
Ingredients: 2 salmon fillets about 140g/5oz each; juice 1 lime; pinch chilli powder; ½ tsp ground cumin; ½ tsp smoked paprika; ½ tsp ground coriander; pinch of soft brown sugar; drizzle of sunflower oil; steamed rice to serve; 1 ripe avocado peeled and diced; handful cherry tomatoes quartered; 2 spring onions sliced; juice 1 lime; splash of olive oil; bunch of coriander half roughly chopped, half picked into sprigs

Barney Desmazery

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Serves 2

Easy

Prep: 20 mins

Cook: 5 mins

A star rating of 4.5 out of 5.20 ratingsRate

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This super-zingy Cajun-spiced salmon supper is perfect for those on a low-salt diet. Serve with homemade salsa, coriander and rice.

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Ingredients

Nutrition

Units:

MetricUS

2 salmon fillets

about 140g/5oz each
juice 1 lime
pinch chilli powder
½ tsp ground cumin
½ tsp smoked paprika
½ tsp ground coriander
pinch of soft brown sugar
drizzle of sunflower oil
steamed rice

to serve

For the salsa

1 ripe avocado

peeled and diced
handful cherry tomatoes

quartered
2 spring onions

sliced
juice 1 lime
splash of olive oil
bunch of coriander

half roughly chopped, half picked into sprigs

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Nutrition: per serving

kcal463
fat36g
saturates7g
carbs5g
sugars3g
fibre3g
protein31g
salt0.21g

low

Method

step 1

Put the salmon in a bowl, pour over the lime juice and leave the salmon to ‘cure’ for 5 mins. Meanwhile, mix all the spices together with the sugar. Lift the salmon out of the lime juice and roll in the spices so it’s completely coated.
step 2

Heat grill to high. Grease a baking tray, then sit the salmon, flesh-side up, on the tray. Grill for 5 mins, until the salmon is cooked through and the edges are starting to blacken. While the salmon is cooking, gently mix all the salsa ingredients together with the roughly chopped coriander. When the fish is cooked, serve with the salsa, some rice and the coriander sprigs.

Recipe from Good Food magazine, October 2011

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A star rating of 4.5 out of 5.20 ratings

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