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Cajun Salmon

4 x 175 g (6 oz) salmon fillets
1 tbs oil
4 tsp Schwartz Mix for Cajun Chicken
2 leeks, washed and finely chopped
50 g (2 oz) butter
Sea salt and Black Pepper

Brush the salmon fillets with oil and grill for 4-5 minutes. Turn, brush again with oil, and sprinkle with the Cajun Seasoning. Grill for a further 4-5 minutes.

Meanwhile, cook the leeks in the butter until softened. Season.

Serve the salmon and leeks with mashed potato.

Alternative Recipe

4 salmon fillets
2 tbs Schwartz Cajun Grill & Sizzle Seasoning
1 tbs lemon juice
1 tbs honey
2 tbs olive oil

Sauce:
150 ml (1/4 pint) soured cream
2 tbs mayonnaise
1 tsp Schwartz Cajun Grill & Sizzle Seasoning

Place the salmon in a flat dish. Blend all the remaining ingredients together in a bowl and pour over the salmon. Cover and place in the refrigerator for a few hours or over night.

Grill or barbecue for 25 minutes until the salmon is cooked throughout, turning once during cooking and basting frequently with any excess marinade.

Blend all the sauce ingredients together and serve with the salmon fillets.

Both recipes make 4 servings.

Many thanks to Schwartz for letting us use this recipe.