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Seasonal recipes
Grilled cajun spiced salmon
Spice up your healthy helping of omega 3 and add a bit of flavour to salmon
Serves four
Cooking Time
10 minutes
Ingredients
4 salmon steaks each weighing about 100-150g (4-5oz)
1 tablespoon olive oil
For the Spicy Topping:
1 large clove garlic
1 teaspoon mild paprika
Good pinch cayenne pepper
Good pinch ground cumin
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon mustard powder
Pinch salt
About 12 black peppercorns
Method
1. Prepare the topping first using a pestle and mortar crush the garlic and salt together well.
2. Add the paprika, cayenne pepper, cumin, thyme, oregano, mustard powder and peppercorns and mix well to form a soft paste. If it seems a little dry a touch of olive oil may be stirred in.
3. Preheat the grill to medium heat. Brush each side of each salmon steak with the olive oil. Place the salmon on the grill rack and grill for 4-5 minutes. Turn the salmon over carefully.
4. Spread the topping evenly over the surface of the salmon and grill this second side for a further 4-5 minutes until cooked. Lift carefully from the grill rack and serve immediately. Serve with new boiled potatoes and fresh asparagus.
Cooking tip
- To check whether the fish is cooked, pierce the flesh with a sharp knife.
- It should be just starting to fall from the bone.
- Care should be taken not to over-cook it.
- Salmon was once an expensive fish served only on high days and holidays but it is now less expensive, easy to obtain and can be enjoyed much more frequently.
- While it has an excellent flavour of its own, it benefits from the addition of a sauce or topping to prevent it drying out and this recipe also adds a delicious piquancy.
