This simple, Louisiana-inspired rub livens up any fish, and it’s particularly good with salmon.
Serve the salmon with a thinly sliced onion, avocado and cherry tomato salad for a light, flavoursome meal.
PREP TIME 10 MINS
COOK TIME 10 MINS
|1 tsp smoked paprika|
|1 tsp cayenne pepper|
|1 tsp garlic powder|
|1/2 tsp dried thyme|
|1 tsp soft light brown sugar|
|1/2 tsp salt|
|5.5 oz skinless salmon fillets, about 150 g each|
|2 tbsp olive oil|
|Thinly sliced onion, avocado and cherry tomato salad, to serve|
|You will also need a grill, clingfilm and foil|
Step 1: Combine the spices, thyme, sugar, and salt in a mortar and pestle or a spice grinder. Grind to a fine powder.
Step 2: Rub the mixture over both sides of the fish, cover with cling film, and leave to rest in the fridge while you prepare the grill.
Step 3: Preheat the grill on its highest setting and line a grill pan with foil. Brush the fish with a little oil on both sides, being careful not to dislodge the spice rub. Grill for 3-4 minutes on each side, depending on its thickness.
Step 4: Once done, serve the grilled salmon on a plate with an onion, avocado and cherry tomato salad.
NUTRITIONAL INFORMATION (per recipe)
|Fat : 38.89 g||Fibre : 5.07 g|
|Iron : 5.88 mg||Sugar : 18.32 g|
|Calcium : 94.57 mg||Sodium : 1300.57 mg|
|Potassium : 2145.43 mg||Calories: 605.56 kcal|
|Protein : 37.35 g||Vitamin A : 3879.56 IU|
|Vitamin C : 143.33 g||Carbohydrates : 25.48 g|
|Saturated Fat : 5.56 g||Cholesterol : 85.76 mg|