March 30, 2026

Cajun Salmon

Serves:

Cooking Time:

< 15 min

Ingredients:

Corn salsa:
1 corn cobs, cooked & cut into large chunks kernel
125 g red cherry tomatoe(s), halved
125 g yellow cherry tomatoe(s), halved
60 ml fresh coriander, chopped
2 spring onion(s), thinly sliced
1 garlic clove, crushed
salt & freshly ground black pepper to taste

Creamy cajun sauce:
250 ml LANCEWOOD® Double Cream Plain Yoghurt
10 ml cajun spice
10 ml lime juice

Salmon:
4 salmon trout portions
skin on
15 ml cajun spice
15 butter
15 ml oil

Method

Corn salsa: Mix the corn, tomatoes, coriander, spring onions, garlic and seasoning together. Set aside.

Creamy cajun sauce: Using a mixing bowl, add the yoghurt, cajun spice and lime juice together and mix through. Set aside.

Salmon:

Sprinkle the salmon with the Cajun spice.
Heat the butter and oil together in a frying pan over medium heat.
Fry the salmon meat side down for 1½ minutes.
Turn over onto skin side and fry for 2 more minutes or until cooked to your liking.
Serve with the corn salsa and drizzle with the creamy cajun sauce.