Fuel Friday

"BBQ cajun salmon with mango salsa"

Happy Australia Day!

I feel so lucky to live in this amazing country. Whatever you are doing today, I hope you are celebrating with family and friends having a fantastic time.

Here is an Aussie BBQ idea - for a good source of protein and fibre, try this cajun-spiced salmon served with fresh Australian mango and avocado salsa 

Ingredients – serves 4

🔺1 tablespoon olive oil

🔺1 teaspoon ground cumin

🔺1 teaspoon ground coriander

🔺1 teaspoon ground paprika

🔺1 teaspoon onion powder

🔺1 teaspoon dried oregano

🔺4 (about 120g each) skinless salmon fillets

🔺Baby rocket leaves, to serve

🔺Thinly shaved fennel, to serve


🔹1 mango, stoned, peeled, finely chopped

🔹1 avocado, stoned, peeled, finely chopped

🔹1 Lebanese cucumber, seeded, finely chopped

🔹1/2 red onion, finely chopped

🔹1 long red chilli, seeded, finely chopped (optional)

🔹1/2 cup coarsely chopped coriander

🔹2 tablespoons lime juice


Step 1️⃣

Combine the oil, cumin, coriander, paprika, onion powder and oregano in a medium bowl. Add the salmon and turn to coat. Season.

Step 2️⃣

Heat a barbecue grill or chargrill on medium-high. Cook salmon for 2-3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.

Step 3️⃣

Meanwhile, to make the mango & avocado salsa, combine the mango, avocado, cucumber, onion, chilli, if using, coriander and lime juice in a bowl.

Step 4️⃣

Arrange the rocket leaves and fennel on serving plates. Top with salmon and mango & avocado salsa. Serve immediately.