Blackened Cajun Salmon with Pebre Salsa and Warm Tomato Sauce

Blackened Cajun Salmon with Pebre Salsa and Warm Tomato Sauce

Ready in 25 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 15, 2018.



  • ¾ tsp oil or spray oil
  • 1 brown onion, thinly sliced
  • 1 carrot, grated
  • 1 can chopped tomatoes
  • 1 courgette, diced 1cm
  • 1/3 bag spinach
  • ½ tsp salt


  • 500g salmon fillet, skin-on
  • 1 pack Cajun spice


  • 80g pebre salsa
  • ½ telegraph cucumber, peeled into ribbons or cut in half and thinly sliced
  • 2 Tbsp chopped coriander


  1. Prep & cook sauce. Heat oil in a medium pot on medium-high heat. Cook onion and carrot with a pinch of salt for 2-3 minutes, stirring often, until softened.
  2. Add canned tomatoes and bring to a boil. Reduce heat to low-medium and cook for 7-8 minutes, until thickened. Stir through courgette and cook for a further 1 minute. Set aside, covered, to keep warm.
  3. Prep salmon. Pat salmon dry, remove any pin bones and cut into 4 equal-sized pieces. Rub flesh-side with Cajun spice.
  4. Cook salmon. Heat a large dry (preferably nonstick) fry-pan on medium-high heat. Season and cook salmon, skin side down, for about 4 minutes, until skin is crispy. Flip and cook for a further 1-2 minutes for medium (depending on thickness), or until cooked to your liking.
  5. Prep garnishes & finish sauce. Return pot to a medium heat, stir through spinach and salt.
  6. To serve, spoon sauce evenly onto plates and top with salmon (remove skin if desired). Dollop over salsa, top with cucumber and sprinkle over coriander.

Nutritional Information

Energy 1852 kj
443 kcal
Protein 25.7g
Carbohydrate 8.5g
Fat 33.6g