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People sometimes think that Blackening means burning.  Once you become familiar with blackening, you'll appreciate the flavours that this cooking process creates.  It's a process that was originated in New Orleans whereby you use a high heat and seasoning to add flavour, and seal in the natural juices.  Combining Fajita flavours with a classic Nicoise salad base seems to make perfect sense.

• 4 salmon fillets
• 2 tbsp oil
• 1 sachet of Discovery Fajita Seasoning
• 300g French Beans, trimmed and lightly cooked
• 4 vine tomatoes, quartered
• 4 hardboiled eggs, quartered
• 1 large red onion, thinly sliced
• 12 black olives
• Olive oil
• Juice of 1 lemon

1. Coat the salmon in oil and sprinkle over Fajita Seasoning, to taste.
    
   Heat a griddle pan or heavy based frying pan until smoking.
2. Griddle the salmon until lightly blackened and just cooked.
3. Mix beans, tomatoes, eggs, onion and black olives in a large serving bowl.
4. Drizzle with olive oil and lemon juice and season well.
5. Serve topped with blackened salmon.