Blackened salmon nicoise
Salmon is perfect for barbecuing but take care not to overcook the flesh or it will become dry
Ingredients (Serves 4)
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.
- 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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