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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 people
- 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)
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.
- 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.
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