Lime possets with raspberries
You only need four ingredients for this refreshing summer dessert, plus it can be made a day ahead
Cajun salmon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 salmon filletsabout 140g/5oz each
- juice 1 lime
- pinch chilli powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp ground coriander
- pinch of soft brown sugar
- drizzle of sunflower oil
- steamed riceto serve
For the salsa
- 1 ripe avocadopeeled and diced
- handful cherry tomatoesquartered
- 2 spring onionssliced
- juice 1 lime
- splash of olive oil
- bunch of corianderhalf roughly chopped, half picked into sprigs
Nutrition: per serving
- kcal463
- fat36g
- saturates7g
- carbs5g
- sugars3g
- fibre3g
- protein31g
- salt0.21glow
Method
step 1
Put the salmon in a bowl, pour over the lime juice and leave the salmon to ‘cure’ for 5 mins. Meanwhile, mix all the spices together with the sugar. Lift the salmon out of the lime juice and roll in the spices so it’s completely coated.
step 2
Heat grill to high. Grease a baking tray, then sit the salmon, flesh-side up, on the tray. Grill for 5 mins, until the salmon is cooked through and the edges are starting to blacken. While the salmon is cooking, gently mix all the salsa ingredients together with the roughly chopped coriander. When the fish is cooked, serve with the salsa, some rice and the coriander sprigs.
