Sat, 23 April 2016
Cajun Salmon with herby spiralised vegetables, sun dried tomato pesto, coriander lemony yogurt, toasted pita parcels
Ingredients:
2x 100g Salmon fillets
2x Tablespoons Cajun spice
1/4 Lemon Juice
3 Tablespoons Rapeseed oil
For the herby spiralised vegetables:
1x Courgette ( meduim )
1x Carrott ( meduim )
1x Golden Beetroot
2 teaspoons Chives snipped
1 tablespoon Corriander chopped
For the sun-dried tomato pesto:
6 oz / 175g semi dried Tomatoes roughly chopped
2 x Garlic cloves, peeled
8 x large Basil leaves
7 fl oz / 200 ml extra virgin olive oil
Salt and freshly ground black pepper
Coriander lemon yogurt:
1x Tablespoon Coriander, chopped
200g/ 7 oz yogurt - natural / Greek yogurt
1 teaspoon lemon juice
1/2 lemon zest
Method:
1. Marinate Salmon pieces by placing Salmon, Cajun spice, lemon juice and rapeseed oil into a freezer bag and place in fridge for 24 hours
2. Using a vegetable spiraliser machine, prepare vegetables by selecting the correct blade. Cut vegetables into your desired shape
3. Leave in a bowl in the fridge until needed
4. Prepare pesto by adding all pesto ingredients into a blender and blitz till smooth, again place in a bowl and refrigerate until needed
5. In a separate bowl, mix yogurt together with coriander, lemon juice and lemon zest
6. Remove salmon from freezer bag and place onto a baking tray, pre heat oven to 200c / 400 f gas mark 6 ,
7. Place Cajun spiced Salmon fillet into oven for 20 mins
8. Sauté vegetables in their spiral shape or quickly blanch and refresh ( 2 mins )
9. Add sundried tomato pesto (1 tablespoon) to a bowl and leave to one side
10. Next add vegetables to a bowl and mix all together
11. Place pitta bread onto char gill and toast
12. Serve
