Blackened Cajun grilled salmon steaks with bloody Mary salsa salad

Blackened Cajun grilled salmon steaks with bloody Mary salsa salad recipe

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

Serves: 4
Cooking Time: 40 mins

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.

 

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