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
- 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.