indian style tomato cucumber salad with blackened curried alaskan sockeye salmon

serves 4

for the fish

• 1 1/2 lb. alaskan sockeye salmon fillet (or salmon of your choice) pin bone removed
• monahan’s cajun seasoning (or similar mix such as prudhommes cajun magic)
• cumin powder
• curry powder

salad

• 1 seedless cucumber, skinned in stripes about an inch apart then sliced thinly
• 1 1/2 pints cherry or grape tomatoes
• 1/2 med. red onion
• salt and pepper

dressing

• 10 t extra virgin olive oil
• 4 t rice vinegar
• juice of 1/2 lime
• 2 t sriracha sauce
• 4 t sweet chili sauce (mae ploy)
• 2 t curry powder
• 1 t cumin powder

place in a jar and shake to emulsify

crispy pita croutons

• 2 pita breads
• sweet chili sauce
• sriracha sauce
• curry powder
• cumin powder
• olive oil

prepare croutons by rubbing both sides of pita with a light coating of sweet chili sauce, a little sriracha and a light dusting of the cumin and curry powder. heat a heavy pan or skillet over medium low heat and add enough olive oil to just cover bottom of pan. when oil is hot add pita and when it starts to brown flip until golden brown and crispy (careful not to overcook). remove and cut into 1/2 inch x 1 1/2 inch pieces.

rub both sides of a salmon fillet with cajun seasoning, cumin and curry powder and cut into sizes that will fit in your pan. heat a large heavy-duty pan or skillet over medium high. when pan is hot, add enough olive oil to just cover bottom of pan. add fillets skin side up and fry for about 3 or 4 minutes or until flesh side is nicely browned. reduce heat to med-low, flip fish, cover pan and cook for another 3-4 minutes or until fillets are almost opaque in the center (a little rare is good, fillets will continue cooking a bit after removing from pan).

toss all the salad ingredients into a mixing bowl while slowly adding the dressing to taste, season with salt and pepper. flake large chunks of salmon over the salad and drizzle a little more dressing over the fish.