Blackened Salmon with Smoked Salsa - Scarlett and Mustard
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Blackened Salmon with Smoked Salsa

The smoked salt in our Subtly Smoked Salsa does just as it says on the tin, adds the most deliciously subtly smokey aroma which pairs excellently with salmon in this dish.


3 tbsp cajun seasoning

1 tbsp dried oregano

4 salmon fillets (about 75g/3oz each)

300g Smoked Salsa

Sunflower oil (to brush)

1 lime


  1. Mix together the cajun seasoning and oregano in a shallow bowl
  2. Brush the salmon on both sides with a little oil and coat with the spice mix, making sure the fish is completely covered.
  3. Heat a frying pan over a medium heat, dry fry the salmon for 4 minutes each side.
  4. Slice the salmon and spoon over the smoked salsa, garish with a wedge of lime and serve!


Posted 29.04.16