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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.
Servings 2
Calories 907 kcal

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.
Course Fish, Main Course
Cuisine Spring, Summer
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