For a hot twist on a conventional fish dish, try blackened Cajun grilled salmon steaks with bloody Mary salsa salad. This spicy and robust main is perfect for the adventurous palate. You can even make it a little more adult by adding vodka.
Blackened Cajun grilled salmon steaks with bloody Mary salsa salad
Ingredients
- 4 sticks celery, finely diced
- 1 red chilli, seeded and finely chopped
- 100g spring onions, finely sliced
- 200g cherry tomatoes, halved
- 140g thin green beans, blanched
- 12 green olives, pitted
- sea salt and freshly ground black pepper, to taste
- 30ml (2 tbsp) vodka, optional
- 5ml (1 tsp) sugar, if using the vodka
- 4 x 150g salmon fillets
- 60ml (¼ cup) Cajun spice
Instructions
1
Combine all the salad ingredients and toss together.
2
Rub the salmon well with the Cajun spice. Heat a grill pan until smoking.
3
Grill the salmon until charred on the outside but still pink in the middle.
4
Serve immediately with the salsa salad.
Notes
To drink: A light, cherry laden red like Haute Cabriere’s unwooded Pinot Noir will allow the fresh flavours to shine through.
More From FHE:
9 hot cross bun recipes with a twist
22 Curry recipes you must try
F&HE Cambodia/Singapore Foodie Trip Itinerary
8 Braai salad ideas
Seasonal fruit and vegetable chart for South Africa
12 pies you must make this year!
20 lemon recipes you have to make this year!
15 Christmas roasts you must make this festive season