Blackened Salmon with Strawberry Cucumber Salsa

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

Heat Scale
Submit Recipe

Servings 2

Ingredients:
2 fillets wild Salmon about 125g/4 oz each

For the cajun spice:
1 tsp cajun spice
1 tsp chilli powder
1/2 tsp paprika
1/2 tsp cumin
2 tsp dark brown sugar
smoked sea salt
Strawberry Cucumber salsa
1/4 cucumber small diced
10 strawberries small diced
1/2 red chile
1/2 red onion
coriander
leaves mint
salt smoked
10 in new potatoes cut half lengthways
salt & pepper

Instructions:
Pre-heat the oven to 180C/350F.

For the cajun spice, mix all the powders in a bowl and whisk. Dust the salmon generously with the spice mix.

For the potatoes, cut in half lengthways and toss with olive oil and sea salt and pepper.
Roast the potatoes in the oven for about 25-30 minutes until golden and crisp on the outside and fluffy on the inside.

For the salsa, chop all the ingredients and place in a bowl and toss to combine.
Heat a nonstick skillet on medium high heat and add a Tbsp olive oil.

Place the salmon in the hot skillet skin side down. Cook until the colour comes half way up the salmon. Flip and cook for another 2 minutes, until the seasoning is blackened and the salmon is cooked.

From wildeorchard.co.uk