Cajun Salmon with Carzoodle salad

I have always had cajun fish, but never have I tried a cajun spiced salmon. I have no idea why that is, but to me it makes perfect sense and the flavours are like a match made in heaven. Ofcourse making the cajun spice rub is pretty easy, but it does require quite a few ingredients. So what I like to do is make it in bulk, place in a jar and keep it ready to use at anytime. You can follow traditional cajun recipes where they would fry the coriander, cumin and fennel seeds until they start to pop and then grind them down to a fine powder. I did not follow the traditional method for this recipe but surprise surprise the flavours came out exactly the same. My advice would be save the time and mix the store bought powders together to create some smashing flavours. 

So here we go, what you will need: - (Serves 2) 

2 Tsp for all the below ingredients (combine together) 

Cumin powder

Coriander powder

sweet paprika

garlic salt

Italian Herbs

Salt

Pepper

Fennel Seeds 

cayenne pepper (pinch) 

You will also need: - 

2 Salmon fillets 

1 Lemon 

1 bunch asparagus

additional salt and pepper

butter

Crushed garlic

1 Zucchini

1 Carrot 

greek salad dressing 

Method: -

Preheat oven to 160 degrees. Start of with the salmon fillets and remove the skin. Place crushed garlic about 1 tsp and rub over the salmon fillets. Take the Cajun spice mix and rub this over the salmon fillets until the fillet is completely covered. Place the salmon fillets into a baking tray that is lined with foil or baking paper and place into the oven for approx 20 minutes (depending on how you like the salmon cooked, I prefer my salmon to be cooked through so I usually keep it in the oven for abit longer). 

In the mean time while your salmon is cooking take the bunch of asparagus chop the ends off and place into a pan over a medium heat with a knob of butter. Season with salt and pepper and cook this until your asparagus turn bright green in colour. Switch off the heat and keep them covered until you are ready to serve. 

Once you are done with the asparagus, take the carrot and zucchini, using a grater or a julienne peeler to create your carrot and zucchini noodles (carzoodle) for the salad. Take the strips and place them in a bowl and dress them with a homemade or store bought greek salad dressing. At this point check your salmon it is probably going to be cooked. At this stage I would take the lemon and squeeze as much juice as possible over the top of the salmon fillets (half a lemon for each fillet). 

To plate up simply place a generous serve of your carzoodle salad in the centre of your plate. Place salmon fillet on top and finally the asparagus. If you have some butter left in the pan I would drizzle that over the plated asparagus. You could serve this with abit of mash on the side like I have. Now take a  bite into this and taste all the amazing flavours come together. Enjoy!!!! much love CC :)