Cajun Salmon with Avocado Green Goddess Dressing
Ingredients
SERVES 2
Salmon
2 portions Big Glory Bay salmon (340-gram)
runny honey
sea salt
Spice Rub
1 teaspoon each ground cumin, coriander and brown sugar
1 teaspoon smoked paprika
½ teaspoon dried oregano
¼-½ teaspoon hot chilli powder
Dressing
1 small avocado, halved
2 tablespoons each sour cream and Greek style yoghurt
¼ cup each coriander and parsley leaves, roughly chopped
1 tablespoon pickled jalapeños
2 tablespoons juice from pickled jalapeños
1 teaspoon ground cumin
sea salt and ground pepper
Salsa
½ cup finely diced pineapple
¼ cup finely diced cucumber
1 tablespoon finely chopped red onion
2 teaspoons finely chopped red chilli
squeeze of lime juice, dash of olive oil and salt to season
fresh dill to garnish, optional
Instructions
Dressing
Blitz all the ingredients in a food processor until smooth. Season with salt and pepper.
Spice Rub
Combine all the ingredients together in a bowl.
Preheat the grill to its high setting.
Salmon
Place the salmon skin-side down on a lightly oiled foil-lined tray and sprinkle the flesh side with the spice rub. Season with salt and drizzle with honey.
Place the salmon in the bottom third of the oven and cook for about 5 minutes until the top is golden and the salmon is cooked to your liking. Set aside to rest for 5 minutes.
Salsa
Combine in a bowl and add lime juice, a drizzle of olive oil and salt.
To Serve
Spread the dressing over the plates and top with a piece of salmon. Spoon over the salsa and garnish with dill if desired.
