Oven Roasted Fillet Of Cajun Salmon Recipe
Butterflied fillet of salmon marinated in cajun spices, served on a bed of Mediterranean inspired cous cous with mixed peppers and spring onions, topped with a refreshing coriander crème fraîche.
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Ingredients
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Cajun Salmon
Mediterranean Couscous Bed
Coriander Crème Fraîche
Garnish & Finishing
Method
Cajun Salmon
Prep and Marinate
Pat the butterflied salmon dry with paper towels. In a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 2 tbs Cajun seasoning, 1 tsp minced garlic, 1 tsp salt and 1/2 tsp black pepper. Rub the mixture evenly over the flesh side and lightly on the skin side. Place salmon on a tray, cover and refrigerate to marinate for 20–30 minutes (or up to 2 hours for deeper flavor).
Oven Roast
Preheat oven to 200°C (400°F). Line a baking tray with foil or parchment and lightly oil. Place the marinated salmon fillet skin-side down (if skin-on) on the tray. Roast in the middle of the oven for 10–14 minutes for medium (thick fillet may take up to 16 minutes) until salmon is just cooked through and flakes with a fork; internal temperature ~50–55°C (122–131°F) for medium. If desired, dot 1 tbs unsalted butter on top in the last 2 minutes for gloss and flavor. Remove from oven and let rest 3 minutes before slicing into portions.
Mediterranean Couscous Bed
While the salmon marinates, bring 375 ml hot vegetable or chicken stock to a gentle boil. Place 1.5 cups couscous in a large heatproof bowl, stir in 1 tbs olive oil and pour the hot stock over the couscous. Cover tightly with a plate or lid and let sit undisturbed for 8–10 minutes (or according to package instructions) until liquid is absorbed.
Fluff couscous with a fork to separate grains. Add diced red and yellow bell peppers (1/2 cup each), halved cherry tomatoes (3/4 cup), diced cucumber (1/2 cup), and sliced spring onion whites (from the 3 each). Stir in 2 tbs chopped parsley, 1 tsp lemon zest, 1 tbs lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. If mixture seems dry, drizzle an additional 1/2 tbs olive oil or a splash of stock.
Keep warm, cover lightly until ready to plate.
Coriander Crème Fraîche
While couscous is resting, combine 1/2 cup crème fraîche, 3 tbs finely chopped fresh coriander, 1 tsp lemon juice, 1/2 tsp grated garlic, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Stir until smooth and taste — adjust lemon or salt as needed. Chill briefly (5–10 minutes) to let flavors meld.
Assembly & Garnish
Divide the warm couscous among 4 plates (about 1/2 cup to 3/4 cup per serving). Place a portion of roasted Cajun salmon on top of each couscous bed (slice fillet into 4 pieces crosswise if needed). Spoon 1–2 tbs coriander crème fraîche over each fillet or dot alongside.
Garnish with extra coriander leaves (1 tbs total, distributed) and serve with lemon wedges. Serve immediately.