I love salmon but it can be very repetitive just served as it comes so why not try spicing things up a little?
All of Parva Spices seasonings work well with this dish but beware that the Piri Piri is rather hot and can easily over power salmons subtle flavour - use with caution!
Once the salmon is cooked you can flake into a salad, serve whole with a salsa or a slaw such as mango & red pepper or avocado & cherry tomato, or as shown overleaf with roast tomatoes, the choice is yours!
Ingredients – Serves 2
2 Salmon Fillets
Juice of 1 lime
1 to 2 tbsp of either Cajun, Jerk or Piri Piri seasoning
Put the salmon in a bowl, pour over the lime juice and leave to ‘cure’ for 5 minutes - being careful not to leave any longer.
Scatter your chosen seasoning evenly across a small plate. Lift the salmon out of the lime juice and roll in the spices so it’s completely coated on top.
Turn your grill to high. Grease a baking tray, then sit the salmon, skin-side down, on the tray. Grill for 5 mins, until the salmon is cooked through and the edges are starting to blacken. When the fish is cooked, serve with either a salsa, some rice or a salad.