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. Here 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 Facts
Cajun Alaska Sockeye Salmon
Amount per Serving
Calories
907
% Daily Value*
Fat
53
g
82
%
Saturated Fat
9
g
56
%
Cholesterol
199
mg
66
%
Sodium
1367
mg
59
%
Potassium
2227
mg
64
%
Carbohydrates
34
g
11
%
Fiber
5
g
21
%
Sugar
21
g
23
%
Protein
75
g
150
%
* Percent Daily Values are based on a 2000 calorie diet.
