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Cajun wild Alaskan salmon

The gorgeously rich and jewel-like colour of wild salmon looks wonderful on a bed of dark-green leaves. Be careful not to overcook the fish

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02 FEBRUARY 2011

Ingredients (Serves 4)

  • 4 x 175g/6oz wild Alaska salmon fillets
  • 4 tbsp olive oil
  • 75g/3oz ready-prepared watercress sprigs

For the rub

  • 2 tsp dried thyme
  • 2 tbsp paprika
  • 1 tbsp ground black pepper
  • 3 tsp cayenne powder
  • 2 tbsp garlic powder
  • 1 tsp celery salt
  • 1 tbsp ground coriander seeds

For the yoghurt dressing
  • 100g/4oz fat-free natural yoghurt
  • 15g/½oz fresh mint, chopped
  • 2 tsp white wine vinegar
  • Pinch cracked black pepper
  • 2 tbsp runny honey

Method

In 2 separate bowls, mix together the ingredients for the rub and the yoghurt dressing.

Dust the flesh side of the salmon fillets with the rub.

In a non-stick frying pan heat the olive oil. Add the fish, flesh side down, and cook for 3-4 minutes, then turn over and cook for 2 minutes more – make sure it’s still slightly undercooked.

Put the salmon fillets on 4 warmed serving plates then arrange the watercress sprigs around with yoghurt dressing on the side.

Serve straight away

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