Barbecued Cajun Salmon

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.

Ingredients
(Serves 4)

1 onion
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

Method

  1. Finely chop the onion and garlic. Set aside to use later.
  2. 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.
  3. Liberally coat the salmon with the marinade, cover and leave for a couple of hours.
  4. 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.

 

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