What do you cook when you’ve got a streaming cold, can’t smell anything and don’t have the energy to spend ages standing over the stove? This worked for me, so if you’re a fellow sufferer you might like to try this succulent, seriously spicy way of cooking salmon. I guarantee that no matter how bunged-up you’re feeling, you will be able to taste this. It just might clear your sinuses, too.
You can reduce the amount of cayenne if you prefer it less poky but you won’t get invited to the zydeco party.
I served it with mixed leaves and a blood orange salad. Or you might like to try an avocado and mango salsa, dressed with lime juice.
Cajun Blackened Salmon
This makes enough rub for up to four small salmon fillets.
1 salmon fillet per person
1 tbsp sweet paprika
1/2 tbsp cayenne pepper
1 tsp garlic powder
1 tsp salt
1/2 tsp ground white pepper
1/2 tsp ground black pepper
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tbsp oil and a knob of butter for frying
Mix together the herbs and spices for the rub. Pat dry the salmon fillets and coat both sides with the rub. I covered the sides too, which was a mistake, as it’s harder to tell when to turn it over (see below).
Put a heavy-based frying pan on a high heat and when it’s hot, add the oil and butter. Once they’re sizzling, reduce the heat to medium and put in the fish, skin-side down. Leave it to cook, without poking or moving, until the salmon looks to be done about half way up, ie when it has turned from raw pink to cooked pink. If the spices smell as though they’re burning, reduce the heat.
Turn it over and cook the other side for a couple of minutes. Slide onto a plate and serve with the side dishes of your choice.