Cajun spiced salmon and prawn

Very tasty and easy to prepare fish dish. If you follow the recipe verbatim, it is quite spicy which may not suit everyone. If you want to tone down the spiceiness, omit the cayenne pepper and the chili flakes. If you want to turn the heat up, substitute Szechuan pepper for the black pepper. Best of all, this recipe only needs 1 pan for the salmon and the prawns and 1 for the rice.

INGREDIENTS

• 4 salmon fillets
• salt and pepper, to taste
• 500g large prawns, peeled and de-veined
• 8 tablespoons butter, divided into 4 piles
• 2 tablespoons honey

Cajun Seasoning

• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/4 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili flakes
• Boiled or steamed rice

INSTRUCTIONS

• In a small bowl stir together all cajun seasoning ingredients and set aside.
• Season salmon with salt and pepper to taste.
• Melt 2 tablespoons butter in a large skillet over medium-high heat.
• Add honey and whisk to combine (mixture should be bubbly).
• Add salmon fillets to pan and cook for 5-6 minutes.
• Flip salmon fillets and cook another 7-8 minutes until salmon is cooked through, flaky, and browned. Transfer salmon to a platter and cover to keep warm.
• Add remaining butter to the pan over medium-high heat.
• Once butter is melted, stir in cajun seasoning.
• Add prawns to pan and saute until opaque (about 5-6 minutes).
• Serve salmon topped with shrimp on a bed of rice.
• Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired.
• Serve immediately.