| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Cajun |
Food networ, Food4 |
2 |
servings |
INGREDIENTS
| 2 |
|
Salmon fillets; skin on (175-225g |
|
|
; each) |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Lemon juice |
| 1 |
|
Dsp cajun seasoning or Piri Piri or salt |
|
|
; and pepper |
| 1 |
pk |
Mixed baby salad leaves with rocket and |
|
|
; watercress |
|
|
Flat leaf parsley |
| 2 |
|
Mangoes; peeled and diced |
| 3 |
tb |
Red onion; finely chopped |
| 1 |
|
Red pepper; seeded and diced |
| 2 |
|
Green chillies; seeded and finely |
|
|
; diced |
| 1 |
tb |
Lime juice |
| 1 |
tb |
Rice vinegar |
|
|
Fresh chives |
INSTRUCTIONS
SALSA
Mix the liquid ingredients in a bowl, coat the salmon and sprinkle the
seasoning on the pink side only. Allow to marinate for 5-30 minutes. Then
heat a heavy dry pan until very hot, place in the fillets pink side down
and allow to brown, 1 1/2-2 minutes.
Pour over any remaining marinade and turn fish over to continue cooking
until just barely done.
Salsa: In a bowl combine the mangoes, onion, red pepper, chillies and lime
juice. Serve garnished with finely snipped chives.
Garnish with flat leaf parsley and serve at once on a nest of salad leaves
with a dish of mayonnaise on the side which includes garlic, Dijon mustard
and dill as a flavour boost.
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