We love salmon – it’s the fish that we eat the most at home – either fresh fillets, grilled, baked, steamed or on the barbecue, or tinned in salads. The Big Fish Brand recently sent me some salmon fillets to use at home. Big Fish are vacuum packed frozen fish in a freezer to table format, enabling busy people to have healthy, Omega 3 packed meal in a matter of moments. You can poach in the pack, bake, grill or zap! They are available in several different flavours including Piri Piri, Eastern Thai, Garden Mint and BBQ, as well as natural and organic. The salmon that Big Fish use in their products are made from responsibly sourced Atlantic salmon.
We have enjoyed eating the natural fillets just as they are – with a squeeze of lemon and I also defrosted a couple of fillets, seasoned them with Cajun spices and served them with an avocado salsa.
Now, you can totally bypass the mixing of spices and buy a jar of Cajun spice, but if you are like me, and have every spice under the sun in your spice rack, then it’s easy enough to make using chilli powder, cumin, paprika and coriander. You can also adjust the spices to your personal preference – we like a nice kick of heat so put in a little more chilli!
This is a lovely light summery dish, and I think would work well on the barbecue over hot coals – something for us to try in the summer months!
- 2 Big Fish Brand Natural Salmon Fillets – defrosted
- juice 1 lime
- ½ tsp chilli powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ ground coriander
- For The Salsa
- 1 large ripe avocado, peeled and diced
- 6 cherry tomatoes, quartered
- 2 spring onions, sliced
- juice of 1 lime
- fresh coriander, chopped (or if you don’t have that, which I didn’t, use a pinch of dried herbs instead, or leave out completely!)
- splash of olive oil
- sea salt
- Place the salmon in a bowl and pour over the lime juice. Leave for 5 minutes.
- Meanwhile, mix all the spices together.
- Remove the salmon from the lime juice and roll in the spices.
- Grill the salmon under a high heat for 5-7 minutes until the salmon is cooked through and starting to char.
- While the salmon is cooking, mix the avocado, tomatoes, spring onions, lime juice and herbs together. Season with a little olive oil and salt.
- Serve the salmon with the salsa.