Sweet Cajun Salmon

Salmon is a fantastic oily fish that contains essential fatty acids needed to support brain and heart health. When combined with the quinoa, watercress and sweetcorn, it's a deliciously satisfying meal. The hot Cajun spices contrast well with the small amount of sweetness that comes from the dark sugar.

#Cajun #Salmon #Main

Serves: 2

Prep Time: 20 minutes

Cooking Time: 15 minutes

Source: weekend magazine

Ingredients:

2x 200g (7oz) salmon fillets (preferably wild, line-caught)

200g (7oz) quinoa

500ml water

1tsp sweet paprika

150g (5 1/2 oz) sweetcorn, sliced off the cob (or frozen kernels)

Sea salt and freshly ground black pepper

150g (5 1/2oz) watercress, roughly chopped, to serve

For the Cajun marinade

2tbsp milled flaxseed (or wholemeal breadcrumbs will work)

2tsp Cajun spice blend

Grated zest and juice of 1 lime

1tsp brown sugar or coconut sugar

2tbsp coconut oil, melted

Method:

Mix the marinade ingredients together in a bowl. Add the salmon fillets and marinate for 20 minutes. Meanwhile, soak the quinoa in a bowl of cold water for the same amount of time. Drain the quinoa and transfer to a dry pan over a medium heat and toast for a few minutes. Boil the water then add it to the pan, along with the paprika, sweetcorn and salt and pepper. Simmer for 15 minutes then plate up with the watercress mixed in.

Heat a frying pan over a medium-low heat and place the marinated salmon in the pan skin-side down, pressing them gently for the first 30 seconds.

Cook for 6 minutes, until the top side begins to turn opaque, then flip the fillets over and cook on the other side for 3-4 minutes, until cooked through. Place the salmon on top of the quinoa and watercress, and enjoy.