T SCHOOL RECIPE OF THE DAY

The unusual combinations in this dish work really well together to create something that is quick enough for everyday but with a luxurious feel that makes it special. The sweetness of salmon sits well with the smooth avocado whilst the sharper ingredients of the salsa lift the flavors and excite the palate.

The salmon is cooked in a Cajun type blackening spice that adds a fragrant bitter edge to the fish and forms a crust that keeps the flesh moist. Grind your own spices if you can, mix your own blend from ready ground varieties or otherwise use a pre mixed Cajun spice blend.
 

Servings: 4

Cooking Times:

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Ingredients

• 4  salmon fillets, about 6 oz each
• 1 tbsp olive oil
   

For the salsa

• 2 ripe avocados; cut into 1-inch chunks
• 1 punnet cherry tomatoes, quartered
• 1 lime, juice only
• 1 red onion, finely sliced
• 1 clove garlic, crushed
• 1 tbsp fresh coriander leaf, chopped
• 1 pinch sea salt
• 1 pinch freshly ground black pepper
• 1 tbsp extra virgin olive oil
   

For the blackening spices

• 1 tbsp smoked paprika
• 1 tsp chilli powder
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/2 tsp oregano
• 1/2 tsp garlic powder

Directions

1. Mix the ingredients for the salsa and set aside.

2. Mix all the blackening spices together and rub into the top side of the fish fillets.

3. Heat the olive oil in a large frying pan over medium heat and add the fish, spice side down.

4. Cook the fish for as long as you can on this side without actually burning it. The spices will go black, but that is different from the whole thing actually burning. Turn them over and finish cooking on the other side; a 1 inch deep fillet will take about 8-10 minutes. If you give the sides a squeeze, the flakes will separate easily and be opaque all the way through. If the outsides are cooking more quickly than you want them to, add a splash of water to create steam or transfer to a hot oven for 10 minutes to finish off.

5. Serve the hot salmon with the salsa artfully draped across the top.

Healthy, guilt free eating the T School Way!  Bon Appetit everyone!