Cajun Spiced Salmon with Pea Guacamole, Black Bean and Chilli Quinoa and Citrus Red Cabbage
This is a healthy, vibrant and delicious salmon recipe which is packed full of plenty of nutritious vegetables. The pea guacamole is an absolute game changer and works really well with the cajun spices on the salmon. Full of colour and texture, it also makes great leftovers the next day.
Serves 4
1. First, prepare the salmon. Mix 1 tsp each of ground cumin, chipotle chilli flakes, garlic granules, ground coriander, smoked paprika, dried oregano, dried thyme and 1/2 tsp turmeric into a small bowl. Add 1 tsp salt and a good grind of black pepper. Pat the salmon fillets dry with kitchen paper and rub the spice mix all over the fillets until evenly covered. Set aside.
2. Cook 200g of quinoa in a saucepan with 400ml chicken stock. Once tender, stir through a can of drained black beans and set aside.
3. Fry a chopped onion in a large saucepan with 1 tbsp of olive oil. Once golden, add 2 chopped garlic cloves, a finely chopped red chilli and a roughly chopped red pepper and cook for a couple of minutes. Next add 1 tsp each of ground cumin, smoked paprika, dried thyme and oregano. Add 1 tbsp tomato purée before stirring through the cooked quinoa and beans. Keep on a low heat, add the zest and juice of a lime, a bunch of sliced spring onions, chopped coriander and 1 tsp of salt to taste. Keep warm.
4. For the pea guacamole, add 200g defrosted frozen peas, 2 tsp toasted cumin seeds, a bunch of mint, 50g greek yoghurt, the juice from a lemon and some seasoning to a food processor. Blitz until combined.
5. For the citrus red cabbage salad, slice half a red cabbage into fine shreds and add to a bowl with 200g roughly chopped tomatoes and one small sliced red onion. Add a splash of red wine vinegar, the juice of a lime, a sprinkling of some salt and some pepper. Mix well.
6. When you are almost ready to serve, fry the salmon fillets skin side down in 1/2 tbsp olive oil over a medium/high heat. After 4 minutes when the skin is crispy, flip the fillets over for the final few minutes of cooking.
7. Serve with the quinoa, guacamole and cabbage salad.