Chef Edward Hayden’s Blackened Salmon

Chef Edward Hayden’s Blackened Salmon

Chef Edward Hayden’s Blackened Salmon

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Ingredients

For Salmon
4 salmon fillets
2 tsp cajun spice
1 tbsp chopped fresh mixed herbs (parsley,mint,thyme,oregano)
1 tbsp oil
1 whole chilli chopped roughly (optional)
½ lemon cut into wedges
For CousCous
200g couscous
400ml of boiling water
75g sultanas/currants
1 small courgette (grated)
1 small carrot (grated)
16 cherry tomatoes (halved)
4 scallions (chopped)
75g dried apricots (diced)
50g chopped walnuts
Zest and juice of 1 lime
½ tsp chilli flakes
½ tsp ground cumin
3 tbsp oil
Creme Fraiche Dressing
3 tbsp of Irish Yogurts Clonakilty Half Fat Crème Fraîche
1 tbsp of freshly chopped mint
Zest and juice of 1 lime
Cracked black pepper
150g
400ml Milk

Method

For Blackened Salmon
  1. In a small bowl, mix together the cajun spice, chopped mixed herbs and the oil. Add in the chilli along with salmon fillets and mixed well
  2. Leave salmon to marinate in the fridge for 20 mins
  3. Preheat oven to 190°C and line a baking tray with parchment paper
  4. Place salmon on parchment paper and bake for 15-20 minutes until salmon is firm to touch
For CousCous
  1. Place the couscous into a large mixing bowl and cover with boiling water
  2. Leave to stand for 10 minutes and then fluff up with a fork
  3. Allow the couscous to cool down for approximately 20-30 minutes
  4. Add in all remaining ingredients and mix well
  5. Season lightly with salt and pepper as required
  6. Store in fridge until required
For dressing
  1. In a small mixing bowl, mix together the creme fraiche, lime juice and zest, freshly chopped mint and the black pepper
  2. Store in the fridge until required
  3. To assemble
  4. Place the couscous onto a large serving plate and neatly arrange the salmon on top
  5. Drizzle generously with the creme fraiche dressing and serve immediately

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