Blackened Cajun Salmon with Lime Aioli

Blackened Cajun Salmon With Lime Aioli

Salmon is very reasonably priced these days, and for the best flavour look out for wild Alaskan or organic varieties. I find it a very versatile fish and, because it's got a naturally high fat content, its perfect for roasting or grilling.

Serves four                                                             

2 tsp Cajun seasoning 

4 x 150g(5oz) salmon fillets,skin on,scaled and boned 

2 tbsp extra-virgin olive oil 

For the lime aioli

3 tbsp mayonnaise 

1 garlic clove,crushed 

1 lime

Salt and freshly ground black pepper 

Step one

Preheat the oven to 180oC/350oF/gas 4. Spoon the Cajun Chicken seasoning onto a flat plate and use to dust the salmon fillets,shaking off any excess.Heat an ovenproof frying pan or griddle pan. Add half the olive oil and sear the salmon, skin - side down, for 30 seconds, then turn over and cook for 1 minute. Transfer to the oven and roast for 6 minutes or until tender but still very moist in the middle.

Step two

Meanwhile, make the lime aioli. Put the mayonnaise in a bowl and beat in the remaning olive oil and the garlic. Add a light grating of lime zest,then cut the lime in half and add a squeeze of the juice from on half. Season to taste and mix well to combine. 

Step three

Arrange the salmon on plates and add a tablespoon of the lime aioli by the side of each. Cut the remaining lime half into quarters an serve with salmon.