Chef’s tips
Make croutons with your leftover tortillas. Cut into strips or cubes and fry until crisp. Serve sprinkled over salads or soups.
Blackened Salmon Nicoise
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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 Discovery Fajita Seasoning Mix
- 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
- Coat the salmon in oil and sprinkle over Fajita Seasoning, to taste.
- Heat a griddle pan or heavy based frying pan until smoking.
- Griddle the salmon until lightly blackened and just cooked.
- Mix beans, tomatoes, eggs, onion and black olives in a large serving bowl.
- Drizzle with olive oil and lemon juice and season well.
- Serve topped with blackened salmon.
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