• 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


    • 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



    Combine all the salad ingredients and toss together.


    Rub the salmon well with the Cajun spice. Heat a grill pan until smoking.


    Grill the salmon until charred on the outside but still pink in the middle.


    Serve immediately with the salsa salad.


    To drink: A light, cherry laden red like Haute Cabriere’s unwooded Pinot Noir will allow the fresh flavours to shine through.