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Fire Pit Recipes
Cajun Salmon Skewers with Chilli Mango Salsa
From Bart Ingredients
Fish over flames is seriously delicious, but the time between grilled and stuck-fast is practically split second. Our nifty kebab racks combined with Bart Cajun seasoning will literally raise your game. The smoky, spicy blend works perfectly with the creaminess of salmon, and our kebab rack will help keep things moving. This cajun salmon skewers recipe can be ready in minutes, serve with a sunny, Mexican inspired salsa for a deliciously healthy wood-fired meal.
Ingredients:
4 tsp Bart Cajun Seasoning
1 lime, zest only (save the juice for the salsa below)
Pinch of brown sugar
2 salmon fillets, skin on
Oil to brush
Soak wooden skewers as pictured, or use our Kebab Rack
For the Avocado & Mango Salsa:
2 avocados, cut into 1cm cubes
1 mango, cut into 1cm cubes
1 red onion, finely diced
1 tsp Bart Chilli Flakes
Large handful of fresh coriander, roughly chopped
Salt
Black pepper
2 tbsp olive oil
1 lime, juiced
Method:
1. Add the lime zest and pinch of brown sugar to the Cajun blend and mix well. Pat the fish dry, checking for bones, then slice in half lengthways. Gently skewer from top to tail, then sprinkle the Cajun mix over the salmon until thoroughly covered with a thick layer. Press gently and then flip the salmon skewers over and repeat.
2. To make the salsa, combine the mango, avocado and red onion with the coriander and lime. Add the chilli flakes and seasoning, then mix gently. Fold through the chopped coriander and then set to one side.
3. When the flames have died down, but the embers are still hot, place the salmon kebabs in the rack cradle. After 2-3 minutes, a blackened crust should start to appear and the salmon fillet should have changed colour around halfway up. Turn the fish and cook skin side for a further 2-3 minutes.
4. Serve with the salsa, charred corn, a handful of watercress and bread, if you wish.
