Blackened Sesame Salmon with Avocado and Lime Slaw

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Use soft springy bagels for this sandwich. My daughter Ivy loves anything salmon, her face lit up when I made this for her lunch one afternoon last week. I’ve coated the salmon in a little Cajan spice blend, if you don’t have any, you could use a pinch or two of paprika, some cayenne pepper, ½ tsp dried oregano and plenty of freshly cracked black pepper. The salmon takes minutes to cook, so this is still a speedy sandwich to prepare, but my goodness is it worth the effort!

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INGREDIENTS

Serves 2

2 salmon fillets (approx 100g each) 1 tbsp Cajun spice mix or
2 tsp sesame seeds 
1 tbsp olive oil
1 avocado, sliced 

For the slaw: 
½ small fennel bulb, trimmed and thinly sliced 
½ cucumber, peeled, deseeded and thinly sliced 
2 tbsp sour cream 
Juice of 1 lime 
Small bunch chives, thinly sliced 
Salt and pepper

2 bagels (or brioche buns or brown rolls)

METHOD

1. Rub the salmon with Cajun spice and sesame seeds.

2. Heat the oil in a pan and cook the fillets for 2–3 minutes each side until blackened and just cooked through.

3. Mix the slaw ingredients and season.

4. Lightly toast the buns. 

5. Layer avocado slices, sour cream slaw and warm salmon in the buns and serve.

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