Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Cajun Salmon Salad

Cajun flavours work so well with salmon. I made my own Cajun spice mix (it takes seconds) but you could use shop bought. I decided to use corn, avocado, cucumber, tomatoes and black rice for my salad. If you use a rice pouch, this is an uber healthy and colourful 15 minute meal. If you use dried black rice, it requires a bit longer (45 minutes) to cook but it’s worth the extra effort – if you count boiling rice as effort!! (I sometimes do!)

Serves: 4

Prep: 5 minutes
Cooking: 10 minutes
Total: 15 minutes

Difficulty: easy

 

INGREDIENTS

150g

4 x 150g salmon fillets
Juice of 2 limes
3 tbsp olive oil
2 tsp honey
4 tsp Cajun spice mix
2 corn on the cob
1 large avocado
300g mixed tomatoes
1 cucumber
Bunch spring onions sliced
400g cooked black rice (follow dried rice instructions or use 2 ready cooked pouches)

Cajun Spice Mix:-
1/2 tsp chilli flakes
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1 tsp dried oregano
1/2 tsp salt

 

Cook the rice according to packet instructions. Cool.

Simmer the cobs for 5 minutes.

Squeeze the juice of one lime over the salmon fillets.

If making your own spice mix combine all the ingredients.

Mix 1 tsp of the Cajun spice mix with 2 tbsp of the olive oil and the juice of the other lime to make a dressing.

Coat the salmon fillets with the remaining Cajun spice mix and drizzle with the remaining olive oil and honey. Place on a baking tray lined with parchment paper.

Put in the oven at 200 degrees for 8 minutes.
To make the salad use a potato peeler to slice the cucumber and roughly chop the tomatoes and avocado. Slice the corn off the cobs.

Combine the rice, cucumber, tomatoes, avocado, corn and spring onions and spoon into 4 bowls.

Top with the salmon and drizzle over the dressing plus any juices from the tray.

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