Blackened Cajun Salmon Steaks with BBQ Corn Salsa

Dan and I have been foraying into recipes from the America’s of late, and this recipe in Jamie’s America cookbook caught my eye. While the original recipe calls for white fish fillets, I decided to go with what was at hand, which was salmon. As a side note, Jamie also advises this preparation goes well chicken, pork, steak and lamb.

Where my version differs is in the accompaniment; a roasted/BBQ’d corn salsa that is fresh, tart, sweet and fragrant, and the perfect foil for the smoky, succulent fish.

Ingredients:
2 salmon steaks, skin on and pin boned

For the rub:
5 sprigs of fresh thyme – leaves only
2 sprigs of fresh oregano – leaves only
1 clove of garlic
1 heaped teaspoon smoked paprika
0.5 teaspoon cayenne pepper
0.5 teaspoon salt
1 teaspoon finely ground cracked black pepper
0.5 teaspoon salt
1 tablespoon olive oil
Quarter of a lemon, juiced

For the salsa:
2 corn cobs, oiled & seasoned
1 avocado, seeded and diced
1 tomato, diced
3 spring onions, sliced
Half a bunch coriander
Glug of olive oil
1 lime, juiced
A few shakes of tabasco (or sliced chilli if you like)
Freshly cracked black pepper
Salt

Method:
To make the rub, put the garlic and fresh herbs into a mortar and pestle and moosh (yes, technical term) to a nice paste. Mix in the spices, salt, pepper and olive oil, and then squeeze in the lemon juice.

Score the thickest part of the salmon lengthways a few times to ensure the heat penetrates and cooks the thickest part of  the fish at the same time. Then rub the paste into the flesh and set aside for half an hour.

While the fish is doing its thing, fire up the BBQ and cook the two corn cobs until nicely caramelised. When done, cut the kernels off the cob and mix into the salsa ingredients. Lime and season to taste; don’t be shy with either.

Cook the salmon on the BBQ over medium heat, skin side down, for approx 3-4 minutes. Carefully turn the fish and cook for a few more minutes until done.

Serve with the salsa on top, and either a crisp Mexican beer and lime, or, a limey gin and tonic.