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 (4 Nights For 2) on Sunday, December 17, 2017.
This dish most recently appeared in My Gourmet (4 Nights For 2) 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
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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.
-
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.
-
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.
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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.
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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.
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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 |