Cajun salmon with corn salsa
Crisp-skinned salmon rubbed with a smoky homemade Cajun spice mix, served with a charred corn, avocado and tomato salsa sharpened with lime.
- Prep
- 6 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 740 kcal
Ingredients
Method
Heat a large frying pan over high heat. Add the corn to the dry pan and cook, shaking now and then, until some kernels are charred and popping. Tip into a bowl and wipe out the pan.
While the corn chars, mix the paprika, garlic powder, onion powder, thyme, cayenne and salt. Pat the salmon dry and rub the spice mix all over the flesh side.
Return the pan to medium-high heat with the oil. Add the salmon skin-side down and press for 10 seconds so the skin stays flat. Cook without moving until the skin is crisp and the flesh is opaque two-thirds of the way up.
Flip and cook the spiced side until just cooked through but still a little pink in the very centre. The spices should darken but not burn, so lower the heat if they start to smoke.
Meanwhile, add the tomatoes, red onion, avocado, coriander and lime juice to the corn with a pinch of salt and fold together gently.
Serve the salmon on the corn salsa with lime wedges on the side.
Tips
- Make sure the corn is very dry before it hits the pan, or it will steam instead of char.
- Short on spices? Use 2 tsp store-bought Cajun seasoning, but check the label if you need it gluten-free.
- Add a pouch of microwave rice or some warm tortillas to make it heartier.
