The weather was grotty – grey and rainy – and I fancied something spicy to cheer me up. This spice blend is (very) loosely based on a cajun spice mix, although it isn’t so hot. Mind you, DH complained that the spicy salmon wasn’t hot enough. I thought it was just right. If you like it hotter, use more hot smoked paprika, or add a dash of cayenne.
Kipper was keen to help make this, although her enthusiasm didn’t actually make it as far as the kitchen. Distracted by some urgent playing that needed doing. She was very keen to eat it though, and polished off a whole portion – once we’d persuaded her to taste it, anyway.
We had this with brown rice and a chopped salad. The chopped salad was dressed with lemon juice and olive oil, and provided a sharp foil to the spicy, oily fish. Any slightly acidic salad or salsa would go well, I think.
This amount of spice would cover 2 or 3 fillets of salmon. Scale up the recipe if you need to feed more people.
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- 0.5 tsp ground ginger
- 0.5 tsp ground cinnamon
- 0.5 tsp ground cumin
- 0.5 tsp dried thyme
- 0.5 tsp caster sugar
- 0.25 tsp hot smoked paprika
- 0.25 tsp ground black pepper
- 0.25 tsp salt
- 3 salmon fillets
- Combine the herbs, spices, salt and sugar. Spread over the salmon fillets and rub to cover both sides.
- Heat a frying pan over a medium flame. Place the salmon in the pan, and fry for 2-4 minutes per side, until the fish is cooked and the spicy coating is charring in places.