Callum Hann’s Cajun Salmon with Pear Salad & Dill Yoghurt
Callum Hann Sprout recipe as created for the 2024 Apple and Pear Season
INGREDIENTS: (serves 4)
- ½ Cup thick Greek yoghurt, low fat
- 2 Tablespoons wholegrain seeded mustard
- ¼ Cup chopped dill
- 1 Tablespoon olive oil
- 1 Tablespoon smoked paprika
- 1 Tablespoon ground cumin
- 4 x 150g salmon fillets, skin on
Pear Salad:
- 1 Pear
- Large handful rocket
- 1 Shallot, thinly sliced
- 1 Zucchini, shaved into wide strips using a vegetable peeler
- 2 Tablespoons smoked almonds, roughly chopped
- 1 Tablespoon olive oil
- Juice of half a lemon
METHOD
- Stir together the yoghurt, mustard and dill. Set aside for serving.
- Heat the rice bran oil in a non-stick frying pan. Combine the paprika and cumin in a small bowl and coat flesh side of the salmon with the mixture. Put the salmon in the pan, skin side down, and cook for 2-3 minutes until done to your liking. Turn and repeat with the other side. Remove the salmon from the pan and set aside. Wipe out the pan with paper towel. Add the pear wedges to the pan and cook for 1-2 minutes until golden.
- Meanwhile, combine the rocket, shallot, and zucchini in a large bowl. Scatter over the almonds and drizzle with the olive oil and lemon juice. Combine the pear with the salad.
- Serve salmon with the pear salad and dill yoghurt.
