Some years ago I was lucky enough to visit the Florida Keys. There I caught many fish, all freshly cooked by a young chef in a small shack.He simply filleted them, dusted then with a lovely spice mix and cooked them very quickly. The taste and flavour were outstanding. Here below is a version of his recipe, easy and simple to prepare.
- 4 x 175g fillets Alaska Sockeye Salmon
- 4 tbsp olive oil
- For the rub
- 2 tsp dried thyme
- 2 tbsp paprika
- 1 tbsp ground black pepper
- 3 tsp cayenne powder
- 2 tbsp dried garlic powder
- 1 tsp celery salt
- 1 tbsp ground seed coriander, Mix well together.
- For the Dressing
- 100g fat free natural yoghourt
- 10g chopped fresh mint
- 10g white wine vinegar
- 2g cracked black pepper
- 2 tbsp runny honey, Mix well together
- 75g watercress sprigs
- Heat the oil and dust the fillets on one side with the inch˜rub'.
- Add the fillets rub side down into the hot oil and cook for 3-4 minutes, then flip over, and cook for a further 2 minutes. Do not overcook.
- Remove from the pan whilst still slightly undercooked.
- Make up the dressing and stir well.
- Serve asap with watercress and yoghourt dressing