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Salmon with Cajun Blackening Spices

this one’s for Monika. This spice mix is awesome, I’ve been using it on tuna steaks too. I’ve halved the amount of salt because it was too much for me last time!

1 tbs cround cumin

1tbs crushed coriander seeds

1tbs dried ground garlic

2 tbs pimenton (Spanish smoked paprika, available in little square, often bright red tins at your local supermarket, really special!)

1tbs coarsely ground pepper

1tbs dried thyme

1tsp dried oregano

1 tbs salt

I just use the same amount of whole spices & bash them down. Not having dried garlic I used fresh. This is enough for 8 pieces of meat, if you use fresh garlic, I’d store any excess powder in the freezer.

Mix everything. Rub into both sides of the salmon/tofu/meat/whatever so that it’s covered. Cover & leave at room temperature for 30mins (approx).

Heat a frypan very hot, brush with oil & add fillets. Cook for exactly 2 minutes without moving, turn the fish over, cover the pan & cook for another 2 mins. THe spices will have blackened & the fish will be rare. Serve with thick yoghurt, lemon wedges & a tomato & cucumber salad or whatever you prefer!

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  2. Coconut basil perch fillets
  3. Cullen Skink
  4. Curing salmon – quick, easy and delicious

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