Cajun Salmon Salad

This Cajun Salmon Salad is a nice way to bridge the gap between warm weather food and comforting winter food. Although it is a salad, served with hot salmon on top means it is delicious all year round. Slightly spicy Cajun flavours coat this crispy salmon and it is served on a bed of greens with some couscous and creamy feta.

It doesn't matter what the weather is, I am all about the salad. Salads don't have to be just for the summer months and by topping it with some warm salmon flakes, you have a much more comforting salad.

We stuck to basic lettuce leaves for the base of this salad. But, if you want to give it a bit more texture then use a mixture of kale, spinach and romaine.

This salad is made nice and filling with some couscous and I mixed some harissa in to it for a bit more flavour. It is topped with a little bit of feta too, because that completes every salad. But you could use rice instead of couscous and use grilled halloumi instead of feta.

Why should you try it?

✔ A warming salad

✔ Just 419 calories a portion

✔ Full of healthy fats

✔ A filling salad

Cajun Salmon

We make these spicy salmon fillets all the time, as they are so easy and there are lots of different ways you can use them. We have had them in pasta, on rice, on a pizza, but our favourite way is in this salad for an easy lunch.

Salmon is so easy to cook and once the spice mix is on top you just pop it under the grill and cook until it goes nice and crispy.

Cajun Spices

You could buy a packet of cajun spice, but it's really easy to make yourself. If you make a big batch of it, it will keep in an air-tight container for months. We add it to chicken breasts, homemade potato wedges and even roasted vegetables.

The spice mix is made up of garlic, oregano, paprika, cayenne, thyme and onion. It has a bit of a kick from the chilli, but it is fairly mild and kids would like it too.

Extra Tips:

• Add some extra texture by using kale and spinach and in salad mix.
• Swap the cous cous for rice and the feta for grilled halloumi to change things up a bit.
• Make extra cajun seasoning and keep in an air-tight container. Use on chicken, potato wedges and vegetables.
• Leave the cayenne out if you don't want any spice.

How To Make a this Cajun Salmon Salad - Step by Step

One: Mix together the cajun spice mix and sprinkle over the salmon fillets. Put them under the grill on a medium heat and cook for around 10 minutes, until cooked through and crispy.
Two: Put the couscous in a bowl with 100ml of boiling water, stir and leave to stand for 5 minutes. Add a tsp of harissa to the couscous and fluff up and stir with a fork.
Three: Divide the salad leaves between 2 bowls and squeeze the lemon juice on it and mix well. Top with the cous cous.
Four: Add the salmon on top and then sprinkle on the feta and dill.

Other Salad Recipes To Try:

Salmon Pasta Salad
Cod Croquette Salad
Sweet Potato Salad
Broccoli Salad
Cucumber Salad
Nicoise Salad
Quinoa Greek Salad

If you’ve tried this Cajun Salmon Salad or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!

Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

DON’T FORGET TO RATE THE RECIPE ↓

Cajun Salmon Salad

A salmon salad is a nice way to bridge the gap between warm weather food and comforting winter food. Although it is a salad, served with hot salmon on top means it is delicious all year round.

5 from 17 votes

Pin Recipe Print Recipe

Course: Salad

Cuisine: Cajun

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 2 people

Calories: 419kcal

Ingredients

UK measures - US measures

• 2 salmon fillets
• 1 tsp each of garlic powder, oregano, paprika
• 0.5 tsp each of cayenne, dried thyme and onion powder
• 1 pinch Sea salt and black pepper
• 80 g dried cous cous
• 1 tsp harissa paste
• 160 g salad leaves
• 30 g feta crumbled
• 2 tbsp fresh dill finely chopped
• 0.5 Lemon (juice only)

Instructions

• Mix together the cajun spice mix and sprinkle over the salmon fillets. Put them under the grill on a medium heat and cook for around 10 minutes, until cooked through and crispy.
• Put the cous cous in a bowl with 100ml of boiling water, stir and leave to stand for 5 minutes. Add a tsp of harissa to the cous cous and fluff up and stir with a fork.
• Divide the salad leaves between 2 bowls and squeeze the lemon juice on it and mix well. Top with the cous cous.
• Add the salmon on top and then sprinkle on the feta and dill.

Notes

• Add some extra texture by using kale and spinach and in salad mix.
• Swap the cous cous for rice and the feta for grilled halloumi to change things up a bit.
• Make extra cajun seasoning and keep in an air-tight container. Use on chicken, potato wedges and vegetables.
• Leave the cayenne out if you don't want any spice.

Nutritional Information

Serving: 1portion | Calories: 419kcal | Carbohydrates: 38g | Protein: 42g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 106mg | Sodium: 302mg | Potassium: 1074mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1070IU | Vitamin C: 32.8mg | Calcium: 128mg | Iron: 2.8mg

Have you tried this recipe?Mention @hungryhealthyhappy on Instagram and tag #hungryhealthyhappy!

DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.