Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
- 4 salmon fillets (, skinless, cut into 2.5cm / 1" cubes (~600 - 700g / 1.2 - 1.4lb total))
- 2 tsp paprika ((regular/sweet, smoked also lovely))
- ¾ tsp cooking salt / kosher salt ((halve for table salt, +50% for flakes))
- 1 tsp onion powder
- 1 tsp garlic powder ((don't sub with fresh garlic, will burn))
- ¼ tsp dried thyme
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (, optional for slight spiciness)
- 11 g brown sugar (, tightly pack the teaspoons)
- 2 tbsp olive oil
Method
Abbreviated
Coat salmon with Cajun seasoning, bake on crumpled foil 12 minutes at 240°C/460°F (220°C fan-forced) until lightly browned. Enjoy!
Full Recipe
Preheat the oven to 240°C/460°F (220°C fan-forced).
Crinkled foil trick - Lightly scrunch up foil, then gently unfold it so it stays wrinkled. Lots of little pointy bits = good!.Place on the tray and fold the edges to secure, repeat with another sheet to cover the whole tray. The wrinkles lift the fish slightly, preventing sticking and soggy undersides - clever Japanese fish-cooking trick!
Coat salmon - Put the Cajun Spice mix ingredients in a bowl and mix. Add salmon and toss to coat. Spread on the foil (the more spaced out they are, the better they colour).
Bake 12 minutes (don't turn). Remove salmon from the tray (so they don't keep cooking) then enjoy!
For Cajun Salmon Rice Bowls
Photos in post - rice, lettuce, tomato, radish, avocado, Cajun salmon bites.
Video - Rice, Cajun salmon bites, roasted corn avocado salsa - made at the same time as the salmon (Note 2).
Sauces and garnishes for both bowls - Peri-naise or leftover pink Gyros sauce (or just kewpie/regular mayo mixed with sriracha or ketchup), chopped coriander or green onion.
