Cajun Salmon Salad
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 240 g Salmon fillet
- 1 tsp Garlic powder
- 1 tsp Dried oregano
- 1 tsp Paprika
- 1 tsp Cumin
- 0.5 tsp Fine sea salt
- 0.5 tsp Cayenne pepper
- 0.5 tsp Dried thyme
- 0.5 tsp Onion powder
- 1 pinch Fine sea salt and ground black pepper
- 80 g Couscous
- 1 tsp Harissa
- 160 g Salad leaves
- 30 g Feta (crumbled)
- 2 tablespoons Fresh dill (finely chopped)
- 0.5 Lemon ((juice only))
Method
- 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.