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A delicious, healthy, but totally satisfying meal that will make you feel good. Ok, so they don’t have many salmon swimming down in Louisiana! Plenty of Catfish and I hear Gulf Flounder is fab, but as Cajun cuisine originated as a fusion of nations, I thought it was ok to come up with my version. Salmon takes on the smokey, spice beautifully and with the black bean salsa its a winning combination.
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Serves 2
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INGREDIENTS
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2 salmon Fillets
2 Teaspoons Cajun spice mix
Juice 1/2 lime
1 teaspoon honey
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Salsa
I can of black beans - drained and rinsed
1 banana shallot - finely diced
6 cherry tomatoes - chopped
2 tablespoons coriander - chopped
1/2 mango - finely chopped
Juice of 1 lime
1 tablespoon olive oil
Seasoning
1 chilli - finely chopped (optional)
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Sweet Potato Fries
2 sweet potatoes - cut into wedges
Olive oil
Seasoning
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METHOD
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Preheat the oven to 220 degrees.
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Drizzle the potatoes with oil and season, roast for 30 minutes.
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Mix the salsa ingredients together and set aside.
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Mix the cajun spice, the lime juice and the honey together and coat the salmon fillets. Season and roast for 8-10 minutes
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Sprinkle with chilli.
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