Barbecue inspiration from the Radisson Blu Athlone

BBQ Cajun salmon fillet topped with dill, tomato, and red onion salsa


160g salmon

For salsa - makes five cups:

3 cups chopped tomatoes

1/2 cup chopped green bell pepper

1 onion, diced

4 tsp chopped fresh red pepper (including seeds )

1/2 tsp ground cumin

1/2 tsp chopped dill

1/2 tsp olive oil

2 tbsp fresh lime juice

1/2 tsp ground black pepper

1/2 tsp sea salt


Mix the tomatoes, green pepper, onion, red pepper, cumin, and dill together.

Add lime juice and olive oil, then salt and pepper mix.

Leave to one side to infuse.

Ingredients for Cajun spice paste

4 tsp Cajun spice

1 tsp tomato paste

1 tsp orange juice

Zest of one lemon and juice

1 tsp of olive oil


Mix the Cajun spice mix together, coat fish, and leave for one hour.

Cook the salmon on low heat till fully cooked through.

Top with salsa and serve.

Contact the Radisson Blu Athlone, Northgate Street, Athlone at (090 ) 6442600.


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