Sluttishly Savoury: Blackened Cajun Salmon

I've been in something of a spice rut of late. I reach unthinkingly for cumin, turmeric, coriander and chilli when it comes to seasoning a dish. Time for a change to give my tastebuds a treat and use some of the dustier spice jars in my cupboard, so I decided to try cajun spices to liven up some salmon fillets.

Blackened doesn't mean burned - it means the spices have slightly charred to give the salmon a smoky flavour. That's what you can breezily announce if it turns out that you have, in fact, also burned the salmon. As you can see from my photo, I came quite close to overdoing it, but then I hate undercooked fish. It should really be pink and moist in the middle.

This is incredibly easy to put together. Double or treble the spice mix so you can keep on hand when you want to add a kick to a dish.

Blackened cajun salmon (serves 2)

You will need:

• 2 salmon fillets
• 1 tsp paprika
• 1 tsp cayenne
• 1/2 tsp ground coriander
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1 clove garlic, crushed
• 1 tbsp vegetable oil
  

Make it!

1. Pop the spices, herbs and garlic in a small bag or container and give it a good shake to mix them.
2. Season the fillets, then spread the spice mix liberally on both sides of the salmon fillets.
3. Heat the oil over a medium-heat in a large frying pan. Place the salmon skin side down and fry for 4 minutes. Flip over and cook for a further 3-4 minutes.
4. That's it - you're done! Serve with steamed rice or new potatoes.