Chargrilled Tasmanian Atlantic salmon with a Cajun spice crust
Prep time:3 mins
Cook time:8 mins
- 280g pack chilled John West Tasmanian Atlantic Salmon – Skin On
- 2 teaspoons Cajun spice mix
- 10g butter
- 2 teaspoons oil
- 1 lemon, cut into wedges
Coat one side of the John West Salmon fillets with Cajun spice mix.
Combine butter and oil on a chargrill plate and heat. Cook salmon for 3-4 minutes on each side or until cooked through.
Sear lemon wedges in the same frypan until golden. Serve salmon with seared lemon wedges.
Grill vine ripened tomatoes with the lemon wedges as an added side.