|This healthy weeknight dish uses MSC certified wild sustainable salmon. Full of Cajun inspired flavours, this dish is perfect for weeknight dinners and can be served within minutes.|
DID YOU KNOW?
There are seven known species of Pacific salmon found in North American and Asian waters, and one species of Atlantic salmon, which is mainly farmed. Salmon is arguably Australia’s favourite fish to eat. It is highly valued due to its nutritional value, providing essential omega-3 fatty acids, high-quality protein and a variety of vitamins and minerals.
DID YOU KNOW?
Salmon is arguably Australia’s favourite fish to eat. It is highly valued due to its nutritional value, providing essential omega-3 fatty acids, high-quality protein and a variety of vitamins and minerals.
There are seven known species of Pacific salmon found in North American and Asian waters, and one species of Atlantic salmon, which is mainly farmed.
|Wild Alaskan salmon are harvested by nets (drift and set gillnets, purse seine), trolling and fishwheels. Trolling is fishing by drawing a baited line or lure behind a boat. A fishwheel operates much like a water-powered mill wheel: fish travelling upstream are caught in baskets on the wheel, then transferred into a holding tank.||The term ‘salmon’ derives from the Latin word ‘salmo,’ which is said to have originated from ‘salire’, which means ‘to leap’. This seems fitting considering salmon can jump up to two metres to cross obstacles in rivers.|
Ready to cook? Let's see what you need!
2 MSC certified sustainable salmon fillets such as 1 pack of John West Wild Alaskan Sockeye Salmon Skin-on 280g (look for the MSC blue fish tick)
2 tbsp cajun spice
1–2 tbsp olive oil
1 garlic clove, crushed
2–3 medium zucchinis, spiralised or 2 x packets of store-bought zucchini noodles
80g baby tomatoes
sea salt, to taste
pepper, to taste
lemon wedges, to serve
Coat the MSC certified sustainable salmon fillets in the cajun spice. Set aside.
Heat a large frying pan over the medium heat. On one side of the pan, drizzle 1 tbsp olive oil and the crushed garlic. Fry the garlic in the oil until it starts to brown.
Next, add the spiralised zucchini, tomatoes, more olive oil, sea salt and pepper.
Add the salmon fillets to the other side of the frying pan and cook for 3–5 minutes on each side until the salmon is golden.
Keep tossing the zucchini noodles in the pan until they’re cooked. After about 7 minutes, everything should be well cooked.
Serve in the pan with a squeeze of fresh lemon juice.
Now enjoy your dish in the knowledge you've helped protect our ocean.
Because sustainable seafood is...
...AND THE OCEAN
AND WE NEED OUR OCEAN TO THRIVE
|The ocean contains 80 percent of our world’s biodiversity.||The lungs of our planet, providing us with the oxygen we need.||And enough to feed over 3 billion people.|
|The ocean contains 80 percent of our world’s biodiversity.|
|The lungs of our planet, providing us with the oxygen we need.|
|And enough to feed over 3 billion people.|
So the next time you buy fish, remember to look for the blue fish tick.
This means your seafood has been caught at a level where they’ll be around in the future.
All images are credit to MSC unless otherwise stated.
Salmon illustration: © Scandinavian Fishing Year Book