Cajun-Spiced Salmon

A spicey recipe that brings together a depth of flavours from the deep south.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
2	Fresh Salmon, Fillet	Main	Barbecue, Griddle	30 mins to 1 hour

Ingredients:

2 x 15ml spoons Schwartz Cajun seasoning
1 x 300g pack skinless and boneless salmon fillets
½ x 15ml spoon sugar
2 corn on the cob
1 ripe avocado
½ red onion, peeled and finely diced
2 ripe tomatoes, finely diced
2 x 15ml spoons olive oil
salt and freshly ground black pepper
fresh lime, to serve

Method:

Preheat the barbecue or a ridged griddle pan to medium.

Rub the Cajun seasoning into both sides of the salmon, and set aside to marinate for about 10 minutes while you prepare the other ingredients.

Sprinkle the sugar into a pan of boiling salted water, add the sweetcorn and cook for 7-8 minutes until tender, then drain.

To make the salsa, peel and stone the avocado and finely dice the flesh. Mix the avocado with the red onion, tomato, a 15ml spoon olive oil, then season.

Brush the salmon and sweetcorn with the remaining olive oil and cook on the preheated barbecue or griddle pan for 3-4 minutes on each side. Serve immediately with the avocado salsa and a wedge of fresh lime.

Recipes from Sainsbury’s Magazine by Annie Rigg Photography by Simon Walton