Cajun Alaska Sockeye Salmon
Some years ago, I was lucky enough to visit the Florida Keys. There I caught lots of fish, all freshly cooked by a young chef in a small shack. He simply filleted them, dusted them with a lovely spice mix and cooked them very quickly. The taste and flavour were outstanding. Below is a version of his recipe, easy and simple to prepare.
Ingredients
- 700 g Alaska Sockeye Salmon fillets, (4 x 175g)
- 4 tbsp olive oil
For the Rub
- 2 tsp dried thyme
- 2 tbsp paprika
- 1 tbsp freshly milled black pepper
- 3 tsp cayenne powder
- 2 tbsp dried garlic powder
- 1 tsp celery salt
- 1 tbsp ground seed coriander, Mix well together.
For the Dressing
- 100 g low-fat natural yoghurt
- 10 g fresh mint, chopped
- 10 ml white wine vinegar
- 2 g cracked black pepper
- 2 tbsp runny honey, mix well together
- 75 g watercress sprigs
Instructions
- Heat the oil and dust the fillets on one side with the rub.
- Add the fillets, rub side down into the hot oil, cook for 3-4 minutes, then flip over, and cook for a further 2 minutes. Do not overcook.
- Remove from the pan whilst still slightly undercooked.
- Make up the dressing and stir well.
- Serve asap with watercress and yoghurt dressing.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
907
Calories
53G
Fat
9G
Saturates
21G
Sugars
1367G
Salt
75G
Protein
34G
Carbs
5G
Fibre
ⓘ UK Government Reference Intakes (RIs).
