Cajun-Style Blackened Salmon with Turmeric and Mango Coconut Yoghurt

Cajun-Style Blackened Salmon with Turmeric and Mango Coconut Yoghurt

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Gourmet Bag on Sunday, December 17, 2017.

Alternatively, cook salmon on BBQ grill. Cook, skin-side-down for about 3 minutes until skin is crispy. Flip and cook for a further 2 minutes for medium-rare, or until cooked to your liking.


Ingredients

Green Rice Salad

  • ¾ cup basmati rice
  • ½ teaspoon Cajun seasoning
  • 1 cup plus 2 tablespoons water
  • 4 spring onions
  • 100g green beans
  • 1 green capsicum
  • Zest and juice of ½ lime
  • 2 teaspoons rice vinegar

Cajun-Style Blackened Salmon

  • 300g salmon fillet
  • 2 teaspoons Cajun seasoning

To Serve

  • 2-3 tablespoons turmeric and mango coconut yoghurt
  • 1 entire section freshly snipped aphelia
  • ½ lime, cut into wedges

Steps

  1. Preheat BBQ grill or hot plate to medium-high if using. Heat a drizzle of oil in a small pot on medium heat. Add rice and first measure of Cajun seasoning and cook for about 30 seconds until fragrant. Add water and a pinch of salt and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes.
  2. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. While rice cooks, thinly slice spring onions and beans. Finely dice capsicum and set all aside together in a medium bowl.
  3. Pat salmon dry with paper towels and remove any remaining pin bones. Cut into 2-3 pieces. Drizzle with a little oil and sprinkle over second measure of Cajun seasoning and rub into flesh. Heat a drizzle of oil in a medium fry-pan on medium heat.
  4. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for 1-2 minutes on each fleshy side for medium-rare, or until cooked to your liking. Set aside to rest.
  5. When rice has cooked, fluff up grains with a fork and tip into bowl with spring onions, beans, capsicum and add lime zest and juice and vinegar. Toss lightly with a drizzle of oil and season to taste.
  6. To serve, divide turmeric mango yoghurt and spread onto plates. Top with green rice salad and Cajun-style blackened salmon. Sprinkle over freshly snipped aphelia and squeeze over lime wedge.

Nutritional Information

Energy 2395 kj
572 kcal
Protein 28.5g
Carbohydrate 49.4g
Fat 28.6g