February 02, 2011 - 12:41 GMT hellomagazine.com Cajun wild Alaskan salmon GALLERY 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
