top of page

Cajun Salmon with Black Bean Salsa ⠀⠀⠀⠀⠀⠀⠀⠀⠀



⠀⠀⠀⠀⠀⠀⠀⠀⠀

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.

⠀⠀⠀⠀⠀⠀⠀⠀⠀

Serves 2

⠀⠀⠀⠀⠀⠀⠀⠀⠀

INGREDIENTS

⠀⠀⠀⠀⠀⠀⠀⠀⠀

2 salmon Fillets

2 Teaspoons Cajun spice mix

Juice 1/2 lime

1 teaspoon honey

⠀⠀⠀⠀⠀⠀⠀⠀⠀

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)

⠀⠀⠀⠀⠀⠀⠀⠀⠀

Sweet Potato Fries

2 sweet potatoes - cut into wedges

Olive oil

Seasoning

⠀⠀⠀⠀⠀⠀⠀⠀⠀

⠀⠀⠀⠀⠀⠀⠀⠀⠀

METHOD

⠀⠀⠀⠀⠀⠀⠀⠀⠀

Preheat the oven to 220 degrees.

⠀⠀⠀⠀⠀⠀⠀⠀⠀

Drizzle the potatoes with oil and season, roast for 30 minutes.

⠀⠀⠀⠀⠀⠀⠀⠀⠀

Mix the salsa ingredients together and set aside.

⠀⠀⠀⠀⠀⠀⠀⠀⠀

Mix the cajun spice, the lime juice and the honey together and coat the salmon fillets. Season and roast for 8-10 minutes

⠀⠀⠀⠀⠀⠀⠀⠀⠀

Sprinkle with chilli.

327 views0 comments

Recent Posts

See All

Seafood Stew

Comments


bottom of page