1 kg Norwegian Salmon (skin on) Robertson's Cajun Spice Freshly cracked black pepper Sea salt to taste A splash of lemon juice
Quick rinse salmon and dry thoroughly with paper towels. Make gashes on the skin side of the salmon and dry rub generously with the above spices. Heat a teaspoon of coconut oil in a non-stick frying pan and pan fry on medium to medium high heat for a few minutes till the salmon is fully cooked through and is seared and crispy on the skin side.
Serve on a bed of parsley rice and top with creamy greek yoghurt sauce
Creamy Greek yoghurt sauce: Combine all ingredients: 4-5 heaped tablespoons of full cream greek yoghurt 1 glove garlic (finely chopped) Salt to taste