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Cajun Salmon
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Lancewood Cajun Salmon

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.

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