Serves 2
25 min
Cajun Salmon with Lime-Avocado Salsa
Recipe GLPRffbb7657bd6ab2
Pan-seared Cajun-spiced salmon fillets with a bright lime and avocado salsa, served over steamed rice. The salmon is cured briefly in lime juice, coated with a warm spice blend of cumin, paprika, and coriander, then cooked until the edges char slightly. Fresh tomatoes, spring onions, and cilantro round out this vibrant, easy weeknight meal.
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Ingredients
2 fillets (140g/5oz each) Salmon fillets
1 lime, juiced Fresh lime juice
pinch Chilli powder
½ tsp Ground cumin
½ tsp Smoked paprika
½ tsp Ground coriander
pinch Soft brown sugar
drizzle Sunflower oil
to serve Steamed rice
1 Ripe avocado, peeled and diced
handful Cherry tomatoes, quartered
2 Spring onions, sliced
1 lime, juiced Fresh lime juice (for salsa)
splash Olive oil
bunch (roughly chopped and sprigs) Fresh cilantro
Directions
Place the salmon fillets in a shallow bowl and pour the juice of one lime over them. Let them sit for 5 minutes to lightly cure. In a small bowl, combine the chilli powder, ground cumin, smoked paprika, ground coriander, and a pinch of brown sugar to create the spice blend.
Remove the salmon from the lime juice and pat lightly with a paper towel. Generously coat both sides of each fillet with the spice mixture, pressing gently so it adheres.
Preheat your grill or broiler to high heat. Lightly grease a baking tray with sunflower oil and place the salmon fillets skin-side down on the tray.
Grill the salmon for 5 minutes, until the flesh is opaque and cooked through, reaching an internal temperature of 145°F. The spiced edges should begin to char and blacken slightly.
While the salmon is cooking, prepare the salsa by gently tossing together the diced avocado, quartered cherry tomatoes, sliced spring onions, the lime juice, roughly chopped cilantro, and a splash of olive oil in a bowl. Season lightly to taste.
Transfer the cooked salmon to serving plates and spoon the salsa alongside. Serve with steamed rice and cilantro sprigs as garnish.
