What’s for dinner? Cajun swordfish salad
This salad is not only incredibly delicious but also loaded with wholesome ingredients. If you are looking for a way to get your diet on the right track again, this salad is a good one to start with.
You’ll need: 600g swordfish steak, filleted; 1 Tbsp olive oil; 1 large cucumber, sliced on the diagonal; 2 stalks celery, chopped; 1 cup roughly chopped baby spinach; ½ cup roughly chopped fresh mint.
For the Cajun rub – 2 tsp salt; 2 tsp garlic powder; 2 tsp paprika; 1 tsp ground black pepper; ½ tsp cayenne pepper; 1 tsp dried origanum; 1 tsp dried thyme.
For the dressing – ¼ cup rice wine vinegar; ½ cup coconut milk; salt and pepper to taste.
How to:
Mix the ingredients for the Cajun rub.
Cut the swordfish into bite-size pieces and place into a sealable bag with the olive oil and Cajun rub. Gently massage the bag to ensure the fish is well coated. Place in the fridge for about 30 minutes to allow the flavours to develop.
Toss the cucumber, celery, baby spinach and mint in a serving bowl.
Heat a non-stick frying pan and sauté the swordfish for about 5 minutes until just cooked. Be careful not to overcook the fish, as it can become dry. Add a touch more olive oil if necessary. Allow to cool slightly before adding the fish to the salad.
Whisk the dressing ingredients and drizzle over the salad.
*Recipe and image by cookbook author and salad queen, Chantal Lascaris, The Ultimate Salad Book.
