Blackened Cajun Salmon with Pebre Salsa and Warm Tomato Sauce

Blackened Cajun Salmon with Pebre Salsa and Warm Tomato Sauce

Ready in 25 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, July 15, 2018.
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Ingredients

SAUCE

  • ¼ tsp oil or spray oil
  • ¼ red onion, thinly sliced
  • ½ carrot grated
  • 1 cup canned tomatoes
  • ½ courgette, diced 1cm
  • ½ bag baby spinach
  • ¼ tsp salt

SALMON

  • 125g salmon fillet, skin-on
  • 1 tsp Cajun spice

TO SERVE

  • 1 Tbsp pebre salsa
  • ½ Lebanese cucumber, peeled into ribbons or cut in half and thinly sliced
  • 1-2 Tbsp chopped coriander

Steps

  1. Prep & cook sauce. Heat oil in a medium pot on medium-high heat. Cook onion, carrot and a pinch of salt for 2-3 minutes, stirring often, until softened.
  2. Add canned tomatoes and bring to a boil. Reduce heat to low-medium and cook for 5-6 minutes, until thickened. Stir through courgette and cook for a further 1 minute. Set aside, covered.
  3. Prep & cook salmon. Pat salmon dry and remove any pin bones. Rub flesh-side with Cajun spice.
  4. Heat a medium, dry (preferably non-stick) fry-pan on medium-high heat. Season salmon with salt and cook, skin side down, for about 4 minutes, until skin is crispy. Flip and cook for a further 1-2 minutes for medium (depending on thickness), or until cooked to your liking.
  5. Prep garnishes & finish sauce. Return pot to a medium heat, stir through spinach, salt and season.
  6. To serve, spoon sauce onto a plate and top with salmon (remove skin if desired). Dollop over salsa, top with cucumber and sprinkle over coriander.

Nutritional Information

Energy 1857 kj
444 kcal
Protein 26.5g
Carbohydrate 10.0g
Fat 32.5g