Cajun Salmon with fried new potatoes, bacon and rocket.

Cajun Salmon with fried new potatoes, bacon and rocket.

(Serves 2)

Ingredients:

2 Salmon fillets

Bag of small new potatoes

2 rashers of bacon

Small bag of rocket leaves

4 spring onions

Cajun spice

Olive oil

Salt and Pepper to taste

Equipment:

Baking tray or oven proof dish

Tin foil

Medium sized pan

Chopping board

Sieve

1. Start by preheating the oven to 180° C and boil the kettle. Get a chopping board and thickly slice the new potatoes. Once the kettle has boiled, pour the water in the pan and add salt. Once the water is boiling add the potatoes. Parboil them for 10-12 minutes.
2. Whilst the potato slices are cooking prepare your salmon. Place each fillet on a separate piece of tin foil. Sprinkle Cajun spice over the top of each bit of salmon. Add a little bit of salt and pepper and drizzle olive oil on top. Wrap up each piece of salmon in the tin foil and then place them on your baking tray or over proof dish. Once that is done leave them ready waiting on the side.
3. Once the potatoes have been parboiled. Drain with a sieve and place back in the pan on a low head. Pour 2 tablespoons of olive oil over the top. Use scissors to cut each rasher of bacon into strips and add to the potatoes and stir. Leave on a low heat for ten minutes. Stir occasionally.
4. Put the salmon in the oven. It should only take 20-30 minutes, but keep an eye on it so it doesn’t over cook.
5. After the potatoes and bacon have been slowly sizzling for 10 minutes increase to a medium heat. Keep stirring to ensure everything cooks evenly and doesn’t burn. Add more olive oil if necessary. Continue to cook for a further ten minutes.
6. Chop the four spring onions finely and add to the potato and bacon in the pan. Stir and turn off the heat whilst leaving the pan on the hob.
7. Check the salmon is cooked (should be light pink not dark pink). Cook for a further 5-10 minutes if not. If it is take it out and leave it on the side with the tin foil still covering the salmon.
8. Add half a bag of rocket (or just under) to each plate after washing.
9. Sieve the potatoes, bacon and spring onions and share between both plates.
10. Place the salmon on top and use the remaining oil from the tin foil packet round the sides of the rocket.

And there you have it. It should be easy to adjust the recipe for more than two people.

Inspiration:

The Heron’s Nest where I used to waitress (a long time ago)

http://www.vintageinn.co.uk/theheronsnestknowle/