Cajun Salmon on a bed of Rocket, Radish and Red onion with Mojito dressing

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August seasonal food recipes from Chef Kerry Hooper.

1 tbsp. Olive oil

Salmon fillet skinned and boned.

Cajun seasoning.

Mojito dressing

Handful of Rocket

½ Red onion sliced thinly

4 thinly sliced Radishes

Wedge of lime.

Method.

Take the thinly sliced radish and red onion and place in a tub adding 2 tbsp. of the Mojito dressing (see below) cover and leave to marinade for 4 hours approx.

Take Salmon fillet and sprinkle with Cajun seasoning (see below) all over and leave to marinade approx. 2 hours.

Warm a pan and add a drop of olive oil and place salmon fillet in and sear it on all sides then place in a warm oven 180 c® for approx10-15 mins. Depending on fillet size. While Salmon is cooking take a handful of Rocket leaves and combine with the radish/red onion mix.

Place on a plate and serve the Salmon on top of the salad with a wedge of lime.

Mojito Salad dressing…

8 fresh mint leaves chopped roughly

2 fresh limes –juice only

8 tbsp olive oil

1 tbsp agave syrup

25ml golden rum

Place all ingredients into a blender and blitz until combined. Place in a tub in the fridge and use as needed.

Cajun seasoning.

85g Paprika

40g salt

50g white Pepper

65g garlic powder

85g onion powder

10g dried thyme #10g dried oregano

25g black pepper

25g cayenne pepper

Combine all ingredients in an airtight container until use.

Serves 1. Salmon 175 kcals per 3oz (80g) serving.

Mojito dressing = 2 tbsp is 241 kcals approx. or 120 kcals per tablespoon used.

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