Succulent Cajun salmon bites served with a sweet and spicy escovitch salad, fresh leaves and a vibrant dressing. A high-protein, lower-carb Caribbean salad packed with flavour and perfect for summer.

Ingredients

For the salmon

500g salmon fillets, skin removed and cut into chunks
Salt and black pepper
1 tsp all-purpose seasoning
1 tbsp Cajun seasoning
1 tbsp olive oil

For the escovitch vegetables

½ red bell pepper, sliced
½ green bell pepper, sliced
1 onion, sliced into rings
1 large carrot, peeled into strips
75ml white vinegar
8–10 pimento seeds
1 tsp honey

For the salad

50g baby leaf salad
50g rocket
50g sweetcorn
¼ cucumber, sliced into half moons

For the dressing

Escovitch pickling juices
Juice of ½ lemon
1 tsp Cajun seasoning
1 tbsp olive oil

Method

  1. Season the salmon with salt, black pepper, all-purpose seasoning, Cajun seasoning and olive oil. Mix together well.
  2. Place the salmon into the air fryer and cook at 200°C for 15 minutes, flipping halfway through, until cooked through with slightly crispy edges.
  3. Meanwhile, make the escovitch vegetables. Add the bell peppers, onion, carrot, white vinegar, pimento seeds and honey to a saucepan and simmer gently for 3–4 minutes until slightly softened but still crunchy.
  4. Add the baby leaf salad, rocket, sweetcorn and cucumber to a large bowl and mix together.
  5. Spoon the escovitch vegetables over the salad along with a little of the pickling juices.
  6. To make the dressing, mix the remaining escovitch juices with lemon juice, Cajun seasoning and olive oil.
  7. Assemble the salad into bowls, top with the Cajun salmon bites and drizzle over the dressing before serving.

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