Blackened salmon nicoise

Salmon is perfect for barbecuing but take care not to overcook the flesh or it will become dry

Ingredients (Serves 4)
  • 4 salmon fillets, each weighing 175g/6oz
  • 2 tbsp oil
  • 1 sachet Discovery Cajun Seasoning or Fajita Seasoning
  • 300g/11oz French beans, trimmed and lightly cooked
  • 4 vine tomatoes
  • 4 hard-boiled eggs, shelled and quartered
  • 1 large red onion, peeled and cut into wedges
  • 12 pitted black olives, thinly sliced
  • Olive oil and lemon juice for drizzling
  • Salt and freshly ground black pepper

Coat the salmon lightly in oil and sprinkle over the Cajun or Fajita Seasoning to taste. Cook over hot barbecue coals or on a preheated griddle pan for 10 minutes until the salmon is lightly blackened and cooked, turning halfway through.

Meanwhile, mix the French beans, tomatoes, hard-boiled eggs, onion wedges and black olives in a large serving bowl. Drizzle with olive oil and lemon juice and season well. Heap onto 4 plates or bowls and serve topped with the blackened salmon.

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