Cajun spiced salmon
2 salmon fillets, about 140g/5oz
Juice 1 lemon
Pinch of chilli powder
½ tsp ground cumin
½ tsp ground paprika
½ tsp ground coriander
Pince of soft brown sugar
Drizzle of sunflower oil
Steamed rice, to serve
For the salsa
1 ripe avocado, peeled and diced
Handful of cherry tomatoes, halved or quartered
2 spring onions
Juice of 1 lime
Splash of olive oil
Bunch of coriander, half roughly chopped, half picked
- 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.
- 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.
This is a really healthy meal but if you don’t use enough spices on the salmon and enough juice, it can be a little bland. Play around with the spices to see what you prefer.