Cajun Spiced Salmon With Creamy Greek Yoghurt Sauce And Parsley Rice

INGREDIENTS

1 kg Norwegian Salmon (skin on)
Robertson's Cajun Spice
Freshly cracked black pepper
Sea salt to taste
A splash of lemon juice

METHOD

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

Parsley rice:
Cooked rice
Finely chopped parsley

WOULD YOU LIKE TO ?

COMMENTS