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Cajun Salmon Skewers with Chilli Mango Salsa
This smoky, spicy blend works perfectly with creaminess of salmon. Ready in minutes, serve with a sunny, Mexican inspired salsa for a deliciously healthy BBQ.
Method
- Add the lime zest and pinch of brown sugar to the Cajun blend and mix well. Pat the fish dry, checking for bones, then slice in half lengthways. Gently skewer from top to tail, then sprinkle the Cajun mix over the salmon until thoroughly covered with a thick layer. Press gently and then flip the salmon over and repeat.
- To make the salsa, combine the mango, avocado and red onion with the onion and lime. Add the Chilli Flakes and seasoning, then mix gently. Fold through the chopped coriander and then set to one side.
- On a medium to hot heat, place the salmon fillet side down on the oiled BBQ grill. After 2-3 minutes, a blackened crust should start to appear and the salmon fillet should have changed colour around halfway up. Turn fish and cook the skin side for a further 2-3 minutes.
- Serve with the salsa, charred corn, a handful of watercress and bread, if you wish.
