BLACKENED CAJUN SALMON WITH LIME AIOLI
Salmon is very reasonably priced these days, and for the best flavour look out for wild Alaskan or organic varieties.
Provided by 16.59
Time 18m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 180oC/350oF/gas 4. Spoon the Cajun Chicken seasoning onto a flat plate and use to dust the salmon fillets,shaking off any excess.Heat an ovenproof frying pan or griddle pan. Add half the olive oil and sear the salmon, skin - side down, for 30 seconds, then turn over and cook for 1 minute. Transfer to the oven and roast for 6 minutes or until tender but still very moist in the middle.
- Meanwhile, make the lime aioli. Put the mayonnaise in a bowl and beat in the remaning olive oil and the garlic. Add a light grating of lime zest,then cut the lime in half and add a squeeze of the juice from on half. Season to taste and mix well to combine.
- Arrange the salmon on plates and add a tablespoon of the lime aioli by the side of each. Cut the remaining lime half into quarters an serve with salmon.
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