Blackened Cajun Salmon with Fresh Mexican Concasse

    Blackened Cajun Salmon with Fresh Mexican Concasse

    10saves
    30min


    1 person made this

    This is a beautifully healthy and delicious salmon meal for any occasion. It comes from my Aunty Sue and the first time I ever tried salmon - I blame this dish for getting me hooked! It's really quick and easy to make as well and makes for an impressive dish to serve to friends.

    chorazy Queensland, Australia

    Ingredients
    Serves: 4 

    • 4 fresh skinless salmon fillets (atlantic or tasmanian) approx 150-250g each
    • 2 tbsp thyme (dried and ground)
    • 2 tbsp oregano (dried and ground)
    • 2 tbsp coriander (dried and ground)
    • 1 tbsp cummin (dried and ground)
    • 1/4 cup sweet paprika (hungarian paprika)
    • 1 tbsp hot paprika (ground)
    • olive oil for basting and cooking
    • 500g sweet corn (on cobs)
    • 2 large red capsicums
    • 2 medium red onions
    • 1 bunch fresh coriander
    • 3 fresh limes

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Combine the thyme, oregano, coriander, cummin, sweet paprika, and hot paprika. Shake spices out evenly onto a plate. Coat the salmon in olive oil then gently roll through the spices to ensure a thick coating of spice on the fish. Set aside.
    2. Steam the corn cobs until just cooked, then strip the kernels from the cobs. Dice the capsicum and onion so the pieces are roughly the size of the corn kernels. Finely chop the coriander.
    3. Preheat the oven to 160 degrees celcius. Heat some oil in a pan (preferably a non-stick frying pan) over medium-high heat. When the oil is HOT gently place each salmon fillet in the pan. If your pan is not big enough then do this in batches. NOTE: this step will create smoke as part of the cajun blackening process!
    4. Depending on the thickness of the salmon, cook each fillet for approximately 2-4 minutes on each side (approximately 2 mins for every 2.5cm measured at the thickest part of the fillet).
    5. Do not move or shuffle the salmon in the pan, just leave it to cook. After the first 2-4 minutes on the first side, gently flip the fillet and cook for an additional 2-4 minutes on the other side. Remove the fillet/s from the pan and place on foil in the oven while making the salsa.
    6. To make the concasse/salsa heat some oil in another non-stick frying pan or wok over medium-high heat. When hot add the onion and saute until it begins to soften.
    7. Add the corn and capsicum and toss until aromatic and starting to soften. Remove from heat and toss through the coriander. Juice 2 of the limes and toss this juice through the salsa until all ingrediants are well combined.
    8. Remove the salmon from the oven. Serve the salmon on a bed of the fresh mexican concasse with lime wedges from the remaining lime. ENJOY!

    Substitution

    You can use tinned corn kernels if the fresh cobs are out of season but it's nowhere near as nice! The cajun coating also works for other fish or chicken very well.

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