Main Dish · Recipes · Seafood · Soups & Salads

Blackened cajun crispy skin Salmon with Mexican inspired sweet potato salad

It’s no secret that fish is good for you.  Salmon, with its super hi omega 3 content is especially good.  The great thing about salmon is that it is so versatile: smoked salmon with eggs for brunch, in a quiche, or salmon fillet roasted/grilled/pan-fried, with Asian, French, Italian, Cajun… any really… spices/herbs.  The fact that our local fish monger always has perfectly cleaned the nicely portioned fillets (and has picked over those pesky bones) makes it our go-to mid-week fish.

In this recipe, the salmon is dusted with Blackened spice seasoning, and served with a fresh nutritionally balanced spicy and tangy salad filled with sweet potato, avocado, corn, tomatoes… and many other goodies!  You can almost feel that Caribbean breeze when you’re eating this…

Blackened cajun crispy skin salmon with Mexican inspired sweet potato salad

Ingredients
Serves two

2 fillets of salmon

Blackened spice mix (makes more than you need)
2TB sweet paprika
2TB smoked paprika
1/2TB garlic powder
1TB onion powder
1TB dried oregano
1/2TB celery salt
1/2TB cayenne pepper (reduce to 1/2tsp if you don’t like things on the spicy side)
1tsp dried thyme
1/2tsp black pepper
1/2tsp white pepper

Salad
2 medium sweet potatoes
1TB oil
1/2 red onion
1/2 bunch fresh coriander
1 cooked corn on the cob
400g cooked red or black beans
2 medium tomatoes
1 avocado
Juice of 1 lime
1/2tsp salt (to taste)
1-2TB tabasco (adjust to your taste)

Directions
1. Preheat oven to 180C fan-forced.
2. Scrub and cut sweet potatoes into 2.5cm cubes, retaining skin if organic (peel if you don’t like the skin). Coat with 1TB oil and a pinch of salt. Place on lined baking tin and bake for about 20-25mins.
3. Cube tomatoes and avocado and cut corn off the cob. Place in bowl along with chopped red onion, chopped coriander, beans, lime juice, salt and tabasco. Once sweet potatoes are ready, add them to the bowl and mix well.
4. Heat a frying pan over medium-hi heat. Add 1TB oil. Wash salmon fillets and run knife over skin to remove the scales. Dry well (if the skin is wet, it won’t get crispy!). Rub a small pinch of salt into each fillet’s skin side (this remove’s excess moisture and helps the crispy-ing process) followed by a dusting of the blackened spice. Dust the flesh side with more blackened spice and a sprinkling of salt.
5. Place salmon fillets skin side down onto frying pan. Cook for 5mins, then flip and cook for a remaining 4-5mins (Note: these times are approximate. It will depend on how you like your salmon cooked and how thick your fillets are. We had fairly thick pieces and prefer our salmon pink in the middle).
6. Place salad on plate and top with salmon – enjoy!

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