To complement the lamb tikka I was cooking, I fancied some barbequed fish. I wanted something that would hold its own against the lamb tikka but would have its own unique taste. I decided upon barbecued cajun salmon.
I have never made my own cajun spice mix before but wanted to have a go as I think it is something you can really develop into your own special mix rather than accepting the commercial mix you find in the shops.
2 garlic cloves
Liberal pinch of ground black pepper and salt (if desired) to taste
1 teaspoon of ground cumin
2 teaspoons of paprika
1 teaspoon of chilli powder or cayenne pepper
1 teaspoon of dried oregano
2 teaspoons of dried thyme
4 salmon steaks or fillets
- Finely chop the onion and garlic. Set aside to use later.
- Mix the dry spices together and if you are going to use the marinade straight away, blend the dry spices with the onion and garlic to form a firm paste. You can make the spice mix in advance and store in an airtight container until you are ready to use it.
- Liberally coat the salmon with the marinade, cover and leave for a couple of hours.
- Barbeque to your taste, making sure the salmon is throughly cooked through.
Tip 1: this spice mix is great for other fish steaks like swordfish , chicken pieces, pork chops or beef steaks.
Tip 2: try using smoked paprika for a subtly different taste.