Cajun Salmon with Avocado Green Goddess Dressing
2 portions Big Glory Bay salmon (340-gram)
1 teaspoon each ground cumin, coriander and brown sugar
1 teaspoon smoked paprika
½ teaspoon dried oregano
¼-½ teaspoon hot chilli powder
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
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
Blitz all the ingredients in a food processor until smooth. Season with salt and pepper.
Combine all the ingredients together in a bowl.
Preheat the grill to its high setting.
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.
Combine in a bowl and add lime juice, a drizzle of olive oil and salt.
Spread the dressing over the plates and top with a piece of salmon. Spoon over the salsa and garnish with dill if desired.