 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | fillet | salmon, filet skinned cut in 4 oz portions | 1/2 | teaspoon | cajun seasoning | 1/4 | tablespoon | oil, vegetable | 1/4 | cucumber (8-1/4") | English Cucumber | 1/2 | small | Red bell pepper | 1/4 | fluid ounce | Key Lime juice | 1/4 | tablespoon | Agave nectar | 1 | dash | fresh ground sea salt | 1/4 | slice, large (1/4" thick) | Red onion, diced |
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Steps
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Sequence
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Step
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| | 1 | Divide the cajun seasoning among all four salmon filets, season both sides of the fish | | 2 | seed the cucumber and chop fine, chop red pepper and onion fine | | 3 | mix lime juice, agave nectar and salt, toss with vegetables | | 4 | heat a large skillet med-high, add oil and sear the salmon on both sides about 2 minutes | | 5 | reduce the heat, cover and cook the salmon 5-6 minutes more on each side until done (internal temperature should reach 155 degrees) | | 6 | top with cucumber relish and serve with brown rice pilaf (not included in this recipe) |
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