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  /  Main   /  Chef Edward Hayden’s Blackened Salmon

Chef Edward Hayden’s Blackened Salmon

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By Irish Yogurts Clonakilty

Method
    For Blackened Salmon
  • In a small bowl, mix together the cajun spice, chopped mixed herbs and the oil. Add in the chilli along with salmon fillets and mixed well
  • Leave salmon to marinate in the fridge for 20 mins
  • Preheat oven to 190°C and line a baking tray with parchment paper
  • Place salmon on parchment paper and bake for 15-20 minutes until salmon is firm to touch
  • For CousCous
  • Place the couscous into a large mixing bowl and cover with boiling water
  • Leave to stand for 10 minutes and then fluff up with a fork
  • Allow the couscous to cool down for approximately 20-30 minutes
  • Add in all remaining ingredients and mix well
  • Season lightly with salt and pepper as required
  • Store in fridge until required
  • For dressing
  • In a small mixing bowl, mix together the creme fraiche, lime juice and zest, freshly chopped mint and the black pepper
  • Store in the fridge until required
  • To assemble
  • Place the couscous onto a large serving plate and neatly arrange the salmon on top
  • Drizzle generously with the creme fraiche dressing and serve immediately
Ingredients
    For Salmon
  • 4 salmon fillets
  • 2 tsp cajun spice
  • 1 tbsp chopped fresh mixed herbs (parsley,mint,thyme,oregano)
  • 1 tbsp oil
  • 1 whole chilli chopped roughly (optional)
  • ½ lemon cut into wedges
  • For CousCous
  • 200g couscous
  • 400ml of boiling water
  • 75g sultanas/currants
  • 1 small courgette (grated)
  • 1 small carrot (grated)
  • 16 cherry tomatoes (halved)
  • 4 scallions (chopped)
  • 75g dried apricots (diced)
  • 50g chopped walnuts
  • Zest and juice of 1 lime
  • ½ tsp chilli flakes
  • ½ tsp ground cumin
  • 3 tbsp oil
  • Creme Fraiche Dressing
  • 3 tbsp of Irish Yogurts Clonakilty Half Fat Crème Fraîche
  • 1 tbsp of freshly chopped mint
  • Zest and juice of 1 lime
  • Cracked black pepper
  • 150g
  • 400ml Milk
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