(Serves 2)
Ingredients
500g wild salmon
2 tbsp ghee
1 lime, cut into cheeks
Rice, cauliflower rice or steamed greens as a base
Blackened Spice Mix
2 tsp chilli powder
2 tsp sweet smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
½ tsp pepper
½ tsp sea salt
Spicy Mayo
1 cup of mayo (see 1-minute mayo recipe)
2-3 tbsp hot sauce (depending on preference)
1 small garlic clove, minced
Juice of 1 lime
Pico de Gallo
4 tomatoes, chopped
1 onion, finely chopped
1-2 jalapeño peppers, de-seeded and finely chopped
Juice of 2 limes
Small bunch of coriander, roughly chopped
Salt to taste
Simple Slaw
¼ purple cabbage, thinly sliced
Handful of coriander, roughly chopped
1 tbsp apple cider vinegar
Pinch of salt
Method
1. Finely chop up tomatoes and onion and stir together all the ingredients for the Pico de Gallo in a medium bowl. Season with salt to taste and allow about 20 minutes to chill in the fridge before you are ready to eat.
2. Prepare the spicy mayo by mixing all the ingredients in a bowl.
3. Toss together cabbage, apple cider vinegar, fresh coriander and salt in a bowl and set aside.
4. Combine all the spices for the seasoning and cover both sides of the fish. If the skin is still on, cook the salmon skin side down in 1 tbsp ghee. Carefully remove the skin after flipping the salmon (it’ll be hot!) on to the other side as it should easily peel off. After removing the skin, season the other side of the fish add the second tbsp of ghee and baste the fish.
5. Use a spatula to break the fish into pieces and remove from heat while the fish is still slightly pink on the inside. The fish will continue to cook after it’s removed from the heat, so you don’t want to overcook it!
6. Build your bowl as you like and serve with fresh coriander and lime!
Enjoy
Amanda