This fresh-tasting salmon dish is ready to serve in just 20 minutes. It’s perfect for days when you’re short on time.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
