I saw a side of salmon on sale for a crazy price in Tesco. Knowing that it would feed Kieran and I for at least 3 meals, I snapped it up and put it in my freezer. The first recipe I thought I’d try was cajun salmon, with avocado. This is a very healthy and light meal, which is great for a midweek meal as it’s so quick.
The flavours were really nice. Salmon can take strong flavours, so don’t skimp on the seasoning, which is perfectly offset by the smoothness of the avocado.
The avocado salad is supposed to have tomatoes in it, but Kieran would rather be served an enormous bowl of tripe than one raw tomato, so I left it out.
Recipe from BBC Good Food. Serves 2.
- 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
- 2 spring onions , sliced
- juice 1 lime
- splash of olive oil
- 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. When the fish is cooked, serve with the salsa, some rice and the coriander sprigs.