Blackened Cajun Salmon

Ingredients

Cajun Spice mix

• 1 ¼ tsp ground black pepper
• 2 tsp dried oregano
• 1¼ tsp dried thyme
• 2 tsp garlic powder
• 2 tsp onion powder
• 2½ tsp sweet smoky paprika
• 2 tsp fine sea salt
• ½ dried chilli flakes
• 1 tsp cayenne pepper
• ½ tsp granulated sugar

Fish

• Salmon fillet sufficient for 4 servings
• Drizzle Vegetable oil
• Lemon zest of half a lemon

Directions

1. Add all the dry ingredients together and mix. Store in an airtight jar. There will be some leftover.

2. Liberally cover the salmon in the spice mix

3. Grate the lemon zest all over the salmon

4. Rest the salmon in the fridge for at least 30 minutes to all the salmon to dry out. (Preferably wait 2 hours)

5. Bring the Charlie Oven to 180°C. Place the new plancha cooking rack in the Charlie Oven or place a skillet on a cooking rack. Position the plancha/skillet in the middle of the oven. Then offset from the fire (put the fire near the back of the grates. The aim is to avoid too much direct heat.

6. Add a drizzle of oil to the pan, then place the fish on the plancha/skillet. Cook with the door closed for 6-8 minutes (wait until a crust forms and the fish lifts easily). Turn the fish and leave to cook for 8 minutes. Remove from the oven and leave to rest covered in foil for 5 minutes. Serve with rice and a side salad. Maybe add a little mayo with a ½ of the cajun spice mix.