"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
MANGO AND AVOCADO SALSA 🥑
🔹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
Combine the oil, cumin, coriander, paprika, onion powder and oregano in a medium bowl. Add the salmon and turn to coat. Season.
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.
Meanwhile, to make the mango & avocado salsa, combine the mango, avocado, cucumber, onion, chilli, if using, coriander and lime juice in a bowl.
Arrange the rocket leaves and fennel on serving plates. Top with salmon and mango & avocado salsa. Serve immediately.