cajun spiced salmon frittata
How to make cajun spiced salmon frittata recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
1 tablespoon olive oil
1 red pepper, cored, deseeded and cut into chunks
1 green pepper, cored, deseeded and cut into chunks
1 small onion, sliced
1 small red chilli, deseeded and finely chopped
6 tablespoons chopped fresh coriander, plus extra to garnish
250 g (8 oz) skinless salmon fillets
2.5 cm (1 inch) piece of fresh root ginger, peeled and roughly chopped
2 teaspoons Cajun spice mix
6 eggs
pepper
salad, to serve (optional)
Method:
Heat the oil in a 23 cm (9 inch) nonstick frying pan and cook the peppers, onion and chilli over a medium heat, stirring occasionally, for 3–4 minutes until beginning to soften. Stir in the coriander, then make a well in the centre of the pan, add the salmon fillets and cook for 3–4 minutes, turning once, until almost cooked through.
Flake the fillets into chunky pieces in the pan, then add the ginger and spice mix and gently toss all the ingredients together.
Beat the eggs in a jug and season with a little pepper. Pour over the vegetables and salmon and gently cook for 3–4 minutes until the base of the frittata is set.
Place the pan under a preheated medium grill, making sure that the pan handle is turned away from the heat, and cook for 4–5 minutes until the top is golden and set. Cut into wedges and serve with salad, if liked.
For simple Cajun salmon, mix a squeeze of ginger paste with 2 teaspoons Cajun spice mix and rub into the flesh of 250 g (8 oz) skinless salmon fillets.
Heat 3 tablespoons olive oil in a large frying pan and cook the salmon over a medium heat for 9 minutes, turning halfway through. Serve with bread and salad. Total cooking time 10 minutes.
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| cajun spiced salmon frittata |
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