Cajun Salmon with Cool Cucumber Salad (serves2) © Kevin Ashton 2007
Although summer has been over for several weeks, here in the UK it was coldest
un-sunniest summer that I can remember. As a comparison last summer for instance, in these parts it was wetter but at least those wet spells were broken with some really nice hot summer days. Its with that in mind that I know I must surrender begrudgingly to the autumn and begin to think in terms of cold weather dishes, but not today.
Anyone who follows my newspaper column knows I do enjoy creating recipes that involve contrast - sweet and sour, fruit and meat, spicy and cool. This one is a fairly simple recipe but it's the contrast of flavours that makes it work so well.
INGREDIENTS
2 x 175g (2 x 7oz) salmon fillets
1 large long European cucumber*
1 ripe avocado
4-5 tbsp sour cream
1 dessertspoon olive oil
1 tbsp Cajun spice mix
50g (2oz) rocket leaves washed (optional)
1 small lime
1 level tbsp chopped coriander
METHOD
1. Pre-heat the oven to 190QC/gas mark 5
2. Peel cucumber then cut in half lengthwise.
3. Use a melon bailer or teaspoon to scoop out seeds.
4. Use large sharp large knife, place the cucumber flat on a chopping board and cut each cucumber half horizontally into thin slices (If you own any kind of mandolin vegetable you use this instead, just be careful).
5. Now cut the thin cucumber slices into thin spaghetti like strips.
6. Place the cucumber onto a couple of sheets of paper towel, sprinkle very lightly with a few grains of salt to bring out the moisture and cover the cucumber with one or two more sheets of paper towel.
7. Leave the cucumber for at least 30 minutes for the moisture to come out, then gently dab the cucumber dry with fresh paper towel.
8. Cut the ripe avocado into a chunky dice and squeeze on the juice from one half of the lime and add to the cucumber.
9. Now add the sour cream & coriander and mix gently.
10. Season both the salmon and the cucumber salad lightly with salt and pepper then refrigerate.
11. Heat olive oil in a non-stick frying pan on a medium heat.
12. Coat the flesh side of the salmon with the Cajun spice then place skin side down into the pre-heated frying pan.
13. Cook salmon for three minutes then turn over and cook for 2 more minutes on the Cajun crust side then transfer to the oven.
14. Cook salmon for 5-6 minutes in the centre of the oven then remove.
TO SERVE
Make a little mound of *rocket leaves in the centre of two large dinner plates.
Carefully divide the cucumber spaghetti salad between the plates, then top with the cooked salmon and serve with a small wedge of lime.
CHEFS TIPS
The reason I did not "blacken" the salmon too much in the pan was I felt it would make the Cajun crust too bitter in contrast to the cucumber salad.
When buying a non-stick frying pan, choose one that has no plastic or wood in the handle, that way you can transfer it from the stove to the oven and save on washing up!
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