Norwegian Salmon Smoked and Blackened with Cajun Spice and Rooibos Tea

Oh boy, do I have a tantalizing dish for you today! Picture this: perfectly marinated Norwegian salmon that’s been smoked to perfection and blackened with a fiery Cajun spice blend. But guess what? We’re not stopping there! This flavor-packed fish is infused with the subtle earthiness of rooibos tea, taking it to a whole new level of deliciousness.

Now, let’s dive into the juicy details of this mouthwatering recipe. First, we start with the star of the show – Norwegian salmon. Known for its incredible flavor and delicate texture, this salmon is a real treat for your taste buds. But how do we make it even more extraordinary? By smoking it, of course!

We carefully marinate the salmon in a special blend of spices that includes the feisty Cajun seasoning. This robust mix adds a burst of heat and Cajun zest that will make your palate dance with joy. But it doesn’t stop there – we take it up a notch by infusing the salmon with the rich and soothing taste of rooibos tea.

You may be wondering, what’s the deal with rooibos tea? Well, let me tell you. Rooibos tea is a South African herbal beverage that’s known for its distinctive flavor and numerous health benefits. It adds a unique depth of flavor to the salmon, complementing the spiciness of the Cajun seasoning with its subtle earthy notes.

To achieve that perfect smoky goodness, we use a traditional smoking technique. The salmon is placed on a rack, allowing the fragrant smoke to slowly envelop it, infusing every inch with a smoky aroma and flavor. The result is a tender, succulent salmon that’s bursting with complex flavors.

When it comes to serving this delectable dish, the possibilities are endless. You can enjoy it on its own as a main course, paired with a refreshing salad and some crusty bread. Or, you can get creative and use it in tacos, sandwiches, or wraps – the choice is yours!

In conclusion, this Norwegian salmon smoked and blackened with Cajun spice and rooibos tea is a culinary masterpiece that will leave you craving for more. With its incredible blend of flavors, from the spicy kick of Cajun seasoning to the subtle earthiness of rooibos tea, this dish offers a delightful symphony of tastes that will make your taste buds sing.

So go ahead, give this recipe a try. Your taste buds will thank you!

I’m Corné Bornman, also known as “Borries,” and I must admit that the pandemic has drastically impacted the hospitality industry. As a result, I find myself spending more time in front of the fire than ever before. However, this challenging time has also given me the opportunity to perfect my exciting new line of braai spices and sauces. Allow me to introduce you to Brafia, which you can conveniently find online on the Brafia Facebook page. You can now replicate those incredible, mouthwatering flavors in the comfort of your own home.

Now, let me share with you a recipe that truly showcases the versatility of Rooibos. I call it Norwegian Salmon – smoked and blackened with Cajun spice and Rooibos tea. This exquisite dish will leave your taste buds in awe. Accompanied by grilled fennel, fire-roasted beetroot, and Aji Amarillo Chili sauce, it’s a perfect harmony of flavors on your palate.

Ingredients:

– 300 grams of Norwegian Salmon Fillet

– Cajun spice

– 1/4 cup semi coarse salt (kosher or sea)

– 2 tablespoons garlic powder

– 2 tablespoons onion powder

– 2 tablespoons dried thyme

– 2 tablespoons dried oregano

– 2 tablespoons sweet paprika

– 1 tablespoon freshly ground black pepper

– 1 tablespoon freshly ground white pepper

– 1 to 3 teaspoons cayenne pepper

When it comes to making a delicious dish with Norwegian Salmon Fillet, Cajun spice is the perfect companion. But, before we get into that, let’s talk about the ingredients.

For this recipe, you’ll need 300 grams of Norwegian Salmon Fillet. This type of salmon is known for its rich flavor and tender texture, making it ideal for a variety of dishes. To enhance the taste, we’ll be using Cajun spice. This spice blend adds a unique, smoky flavor with a hint of heat, which pairs perfectly with the salmon.

To create the Cajun spice blend, you’ll need a few more ingredients. Start with 1/4 cup of semi-coarse salt, such as kosher or sea salt. This will help season the fish and enhance its natural flavors. Add in 2 tablespoons each of garlic powder, onion powder, dried thyme, dried oregano, and sweet paprika. These herbs and spices will give the salmon a robust and aromatic taste.

For an extra kick, we’ll be using freshly ground black pepper, white pepper, and cayenne pepper. These peppers will add a subtle heat to the dish, but you can adjust the amount of cayenne pepper to suit your taste preference. Start with 1 teaspoon and increase if desired.

Now that we have all the ingredients ready, it’s time to cook the salmon. Simply coat the fillet with the Cajun spice blend, making sure to cover all sides. Allow the flavors to marinate for a few minutes before cooking.

You can choose to grill, bake, or pan-fry the salmon, depending on your preference. Regardless of which method you choose, the Cajun spice will elevate the flavors of the fish, creating a delicious and satisfying meal.

So, if you’re looking for a quick and easy way to add a burst of flavor to your salmon, give this Cajun spice recipe a try. I guarantee you’ll love the combination of the Norwegian Salmon Fillet and the aromatic blend of herbs and spices. Happy cooking!

If you want to make a delicious and flavorful fish dish, here’s a simple recipe for you! First, gather all the necessary ingredients. You’ll need a fillet of your choice, some spices, and Rooibos tea.

Now, let’s get started with the preparation. Combine the spices and generously season the top of the fish fillet. Make sure to save some of the spice mixture for future use in other dishes. Next, open two bags of Rooibos tea and sprinkle the tea on top of the spices. Let the fillet rest for 1-3 hours to allow the flavors to develop.

When it’s time to cook the fish, use cold smoke to infuse it with a smoky flavor. You can use wood from apricot or other fruit trees for the smoke. Place the fillet on a non-stick mat and smoke it for 20-30 minutes. The goal is to infuse the fish with smoky flavors without actually cooking it.

After smoking, let the fillet cool down and rest while you prepare the garnish. This will give the flavors a chance to meld together. Once the fish has cooled, you can proceed to plate it with your chosen garnish.

This recipe is a great way to enhance the flavor of your fish fillet and create a memorable dish. Give it a try and enjoy the delicious results!

Garnish:

– I like to start by brushing two whole beetroots with oil and giving them a sprinkle of salt and pepper. Then, I carefully wrap them in foil and cook them on the side of the fire. It’s important to keep an eye on them, though, because they can get too hot and burn easily. Once they’re cooked and cooled down, I peel them and cut them into cubes. To finish them off, I drizzle some olive oil over the top and give them another dash of salt and pepper.

– Next, I move on to the baby fennel. I trim them up and blanch them quickly. After that, I drizzle some olive oil over them and season them with salt and pepper. Then, I place them on the grill over the hot coals until they get a nice char. Once they’re done, I set them aside to use as a garnish later.

Aji Amarillo Sauce:

– To make the Aji Amarillo sauce, I start by pan-roasting half a cup of Aji Amarillo Chillies with some oil, a bay leaf, and a clove of garlic. This helps to release their flavors and create a delicious base for the sauce.

– Once the chillies are nicely roasted, I add in two boiled eggs (which I’ve peeled), half a cup of water, some salt, and a touch of mustard. To add a tangy twist, I mix in a quarter cup of vinegar and a quarter cup of sour cream.

– Finally, I transfer all of these ingredients to a food processor and blend them together until the sauce is smooth and creamy. This Aji Amarillo Sauce is the perfect accompaniment to my dish, adding a burst of flavor and a touch of creamy goodness.

Plating:

So, the first step is to create a fire using some good quality wood. Once the fire is going, it’s time to arrange all the garnishes you prepared on the plate. Now, here’s a little trick – when there are some coals but still a bit of a flame, place a “braai mat” on top of your grill. This will give your fish that perfect crust.

Next, melt a little bit of butter. Take the fish and carefully place it crust-side down onto the mat. Let it cook until you achieve a nice, golden color. Then, carefully flip the fish to crisp up the skin on the other side.

Once your fish is cooked to perfection, it’s time to plate it up. Take a nicely garnished plate and carefully place the fish on top. To add an extra burst of flavor, drizzle some Aji Amarillo sauce over the fish. And for a touch of heat, sprinkle some chili salt on the plate.

And that’s it! You have successfully created a beautifully plated fish dish.

Recipe courtesy of Corné “Borries” Bornman

Pictures: Marius Henning