Ingredients 1 tablespoon butter, melted
2 packs John West Atlantic Salmon
3 tablespoons Cajun spice mix
1 tablespoon butter, extra
1 tablespoon oil
½ red onion, finely diced
2 sticks celery, sliced
310g can Edgell Corn Kernels, drained
2 tablespoons chopped parsley
2 teaspoons lime juice
Method Step 1: Brush the top only of each piece of John West Atlantic Salmon with melted butter. Place Cajun spices onto a serving plate; press each fillet onto spices, coating well. Heat oil in a frying pan, add fish and cook for 2-3 minutes each side or until cooked through.
Step 2: Meanwhile, melt butter in a saucepan; add red onion and celery, and cook for 2-3 minutes, until slightly softened. Stir in drained corn kernels, parsley and lime juice, heat through for 2 minutes.
Step 3: Serve cooked fish with warm corn salad.
Serves 4
A new Newspoll survey has revealed that nine out of ten Australians know that fish is the best natural source of long chain omega-3 when compared to other foods. However, the majority are unaware that different fish have significantly different levels of omega-3, which could affect their purchasing decisions when looking to buy seafood with the richest sources of long chain omega-3.
The Newspoll survey revealed: