Cajun Blackened Salmon Mojito

Serves 4
Prep time 15 minutes
Cooking time 15 minutes

Ingredients

For the mojito dressing:
Small bunch of coriander
Small bunch of mint leaves
1 clove garlic, finely chopped
½ tsp honey (optional)
1 large avocado, diced
Zest and juice of 2 limes

For the salmon and salad:
500–600g salmon, cut into 4 pieces (or 4 fillets)
1 tsp smoked paprika
½ tsp ground cumin
1 tbsp olive oil
1 large bag (350g) slaw or salad mix, without dressing

Method

• Finely chop the coriander and mint, keeping them separate. Place most of the coriander in a bowl and set the rest aside for garnish. Add mint, garlic, honey (if using) and avocado to the bowl and squeeze over most of the lime juice (save some for serving the dish). Mix the mojito dressing together, season to taste with salt and freshly ground black pepper and set aside.
• Check that there are no bones in the salmon, removing any with tweezers. Dust the salmon pieces with the paprika and cumin and season well with salt and pepper.
• Heat the oil in a large frying pan over a medium-high heat. Add the salmon, skin side down, and leave to cook for 3–4 minutes until the skin is crispy. Carefully turn the salmon over and cook for a further 2–3 minutes. Remove to a plate, cover with foil and leave to rest. If you’re adding a vegetable accompaniment, now would be the time to make it.
• While the salmon is resting, place the slaw or salad mix in a bowl, add half of the mojito dressing and toss well to coat.
• To serve, divide the salad and the vegetable accompaniment (if using) between plates. Top with the Cajun blackened salmon, and spoon over the remaining lime mojito dressing. Squeeze over the reserved lime juice and sprinkle with the reserved coriander.

Nutrition per serve

Carbs   4.5 g
Protein 22.9 g
Fat       40.9 g
Energy 481 Cal

Extracted from What the Fat? Recipes by Grant Schofield, Caryn Zinn and Craig Rodger, $35.00, © The Real Food Publishing Company, 2019. Images copyright © Todd Eyre Photography, 2019. Out now.