Cajun-style salmon with pickled cucumber salad

This fresh-tasting salmon dish is ready to serve in just 20 minutes. It’s perfect for days when you’re short on time.

4

10m

10m

Ingredients

  • 2 Lebanese cucumbers, thinly sliced crossways
  • 1 red onion, thinly sliced
  • 1 tbs caster sugar
  • 1 tsp salt
  • 1/4 cup (60ml) lime juice
  • 4 Coles Tasmanian Skin On Salmon Portions
  • 1 tbs Cajun seasoning
  • 2 tbs olive oil
  • 1/2 cup (125ml) Coles Greek Style Natural Yoghurt
  • 1 avocado, stoned, peeled, thinly sliced
  • 1 bunch watercress, sprigs picked

Method

STEP 1

Combine the cucumber, onion, sugar, salt and lime juice in a medium bowl. Set aside for 5 mins to soak. Drain, reserving 1 tbs of the pickling liquid.

STEP 2

Meanwhile, combine the salmon, Cajun seasoning and half the oil in a large bowl. Heat a large non-stick frying pan over medium-high heat. Cook the salmon for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 mins to rest.

STEP 3

Combine the yoghurt, reserved pickling liquid and remaining oil in a small bowl. Season.

STEP 4

Divide the cucumber mixture and avocado among serving plates. Top with the salmon and sprinkle with watercress. Drizzle with the yoghurt mixture and season with pepper. Serve immediately.  

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.