Seared Fajita Spiced Salmon

How to make Seared Fajita Spiced Salmon

Prep Time: 15 minutes        |        Cook Time: 6 minutes        |        Servings: 2

Ingredients

• 2 The Fishmonger fresh Tasmanian salmon fillets
• 1 royal gala or pink lady apple
• ½ shepard avocado, sliced
• Handful coriander leaves, to serve

Fajita seasoning:

• 2 tsp Stonemill ground cumin
• 2 tsp Stonemill smoked paprika
• 1 tsp Stonemill garlic powder
• 1 tsp Stonemill onion powder
• ½ tsp Stonemill ground coriander
• ½ tsp Stonemill dried oregano
• ½ tsp Stonemill chilli powder
• ¼ tsp Stonemill cracked black pepper

Spicy vinaigrette:

• 1 tbsp The Olive Tree Australian extra virgin olive oil, plus extra for salmon
• 2 tsp lime juice
• 1 tsp Remano white wine vinegar
• 1 tsp Bramwells Australian honey
• 1 tsp finely diced, fresh red chilli
• 1 tsp finely chopped coriander

Method

1. For fajita seasoning, mix ingredients together with 1 teaspoon salt.
2. For vinaigrette, place the ingredients into a small jar with ¼ tsp salt and a good grinding of pepper. Shake to combine.
3. Pat the salmon dry and rub each piece with 1 teaspoon fajita seasoning. Place a non-stick frying pan over a medium-high heat and add a small amount of oil. Cook salmon skin-side down, for 3 minutes or until crispy and browned. Reduce heat to medium, turn over and cook for a further 3 minutes or until cooked to your liking. Set aside on a plate.
4. Cut apple into matchsticks and arrange on 2 plates with the avocado slices. Drizzle with vinaigrette. Top with the cooked salmon, scatter with coriander leaves and serve.

Tips: Store leftover fajita mix in a sealed jar for up to a month. If you are short on time, you can use a sachet of ALDI’s El Tora fajita seasoning.