I created this recipe out of left overs and was surprised how well it turned out. Unfortunately I only took a picture of the end product as I had no idea how it was going to turn out but I wanted to blog about it now. Thankfully the recipe is pretty self explanatory. The recipe does require you to have leftover Mayonnaise, however if you had mayonnaise in a jar just use that.
Asian Cajun Salmon with Wasabi Mayo
Preparation to Plate – 20 minutes
Consume within 1 day
3 Salmon Fillets
200g Green Beans, trimmed
3 Large Carrots, julienne
Cajun Spice Mix
2tbsp Sesame Oil
Sesame Seeds, for garnish
Chilli Flakes, for garnish
Preheat the oven to 200°C Fan. Boil a kettle and steam the green beans and carrots over a medium high heat. Allow them to steam for about 8 minutes. Once the oven is heated sprinkle the salmon, skin side up, with the cajun spice mix and bake for 10 minutes.
Once the vegetables are al dente transfer into a service dish, drizzle with the honey, sesame oil and sesame seeds, ensuring the vegetables get an even coating.
Put the mayonnaise in a small bowl and mix in the wasabi with a fork, using a spoon will get you no where. It helps to mush the wasabi into the mayonnaise as well as stirring.
Once the salmon is baked, plate up and enjoy.