Blackened salmon with salsa
Give salmon some kick by adding a little Cajun spice, plus a hearty salsa of black-eyed beans and avocado. (Try adding boiled new potatoes in their skins if you want a more filling meal.)
This meal is low calorie and provides 362 kcal, 21.6g protein, 18.3g carbohydrate (of which 6.8g sugars), 22.6g fat (of which 4.1g saturates), 9.9g fibre and 2.7g salt per portion.
Ingredients
- 3 tbsp Cajun seasoning
- 1 tsp dried oregano
- 4 salmon fillets, about 75g/3oz each
- sunflower oil, to brush
- lime wedges, to garnish
- For the salsa
- 400g tin black-eyed beans, rinsed and drained
- 2 tbsp olive oil
- 1 avocado, peeled, stoned and chopped
- 2 plum tomatoes, finely chopped
- 1 yellow pepper, deseeded and finely chopped
- 2 tbsp lime juice
- salt and freshly ground black pepper
Preparation method
- Mix together the Cajun seasoning and oregano in a shallow bowl.
- Brush the salmon on both sides with a little oil and coat with the spice mix, making sure the fish is completely covered. Set aside.
- Meanwhile, for the salsa mix together all the ingredients in a bowl. Season to taste and set aside.
- Heat a frying pan over medium heat, dry fry the salmon for 4 minutes on each side.
- Slice the salmon and spoon the salsa over, garnish with lime wedges and serve.
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