Cajun salmon and pineapple salsa

Sweet and spicy, this blackened Cajun salmon makes a tasty, light midweek supper. The fish is rich in omega-3 and the fruity salsa is a great source of vitamin C.

Ingredients

Serves: 4

Ready in: 15 mins

• 3 tsp Cajun seasoning
• 1 tsp soft light brown sugar
• 4 salmon fillets
• 2 limes, juiced
• Steamed green beans, to serve

For the salsa

• ½ red onion, finely chopped
• 400g fresh pineapple chunks, chopped (or tinned pineapple chunks, drained and chopped)
• 1 red chilli, finely chopped
• ½ red pepper, diced
• Handful coriander, mint or parsley, finely chopped
• 2 limes, juiced

Method

1. Mix the Cajun seasoning with the brown sugar and set aside. Put the juice of 2 limes into a shallow bowl and add the salmon fillets, flesh-side down; leave to ‘cure’ for 5 mins.
   
2. Meanwhile, put all the salsa ingredients in a bowl and stir to combine. Set aside.
3.  Heat the grill to high and grease a baking tray. Lift the salmon from the juice and dip the flesh side into the Cajun seasoning mixture. Put the salmon, skin-side down, onto the baking tray and grill for 8-9 mins until cooked through and starting to char.
4.  Serve with the pineapple salsa and some steamed green beans.