Sweet Cajun salmon

Author: HFG staff

Photographer: Faith Mason

Salmon contains essential fatty acids to support brain and heart health.

Serves: 2

Time to make: 25 mins , + marinating

Hands-on time: 5 mins

Ingredients

More weights & measures

2 x 120g salmon fillets
3/4 cup + 2 tablespoons quinoa
1 teaspoon sweet paprika
1 cup sweetcorn, sliced off the cob (or use frozen kernels)
150g watercress, roughly chopped, to serve

For the cajun marinade
1 tablespoon milled flaxseed (or gluten-free wholemeal breadcrumbs)
2 teaspoon cajun spice blend
Grated zest and juice 1 lime
1 teaspoon brown sugarlight brown cane sugarX or coconut sugar
2 teaspoons coconut oil, melted

Instructions

Stay Awake

1 Mix the marinade ingredients in a bowl. Add the salmon fillets and leave to marinate for 20 min. While the salmon is marinating, soak the quinoa in a bowl of water for the same amount of time.

2 Add the quinoa to a dry saucepan set over a medium heat and toast the grains for a few min. Boil 1 3/4 cups water, then add it to the pan of quinoa along with the paprika, sweetcorn and some freshly ground black pepper. Simmer for 15 min, then plate up with the watercress.

3 Meanwhile, heat a frying pan over a medium-low heat. Transfer the marinated fillets to the pan, skin side down, pressing them gently for the first 30 sec. Cook for about 6 min until the top side begins to turn opaque, then flip the fillets over and cook on the other side for a further 3–4 min until cooked through.

Serving suggestion

Serve salmon next to quinoa and watercress mix.

Nutrition Info (per serve)

Calories 643 cal

Kilojoules 2690 kJ

Protein 44 g

Total fat 27 g

Saturated fat 7.7 g

Carbohydrates 48 g

Sugar 8.9 g

Dietary fibre 12 g

Sodium 118 mg

Calcium 263 mg

Iron 11 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.