Dinner in a flash

Our weekday meals taste so amazing, it’s hard to believe they’re ready in 30 minutes or less!

Cajun salmon salad with goji berry dressing

PREP + COOK TIME 25 MINUTES SERVES 4

750g skinless salmon fillet, pin-boned

1½ teaspoons Cajun spice mix

2 tablespoons olive oil

160g rocket and baby spinach mix

½ cup (70g) dry roasted macadamias, halved

1/3 cup loosely packed fresh

coriander leaves

GOJI BERRY DRESSING

1 medium blood orange (130g)

¼ cup (30g) goji berries

1 tablespoon balsamic glaze

1 tablespoon extra virgin olive oil

1 Make goji berry dressing.

2 Sprinkle salmon with spice mix; drizzle with oil and season well. Place a piece of baking paper on a large grill plate (or grill or barbecue), leaving a 2cm border. Cook salmon, skin-side down, on heated grill plate over medium heat for 4 minutes each side or until medium-rare. Remove from heat; stand, covered, for 5 minutes.

3 Flake salmon into large chunks. Arrange salmon with remaining ingredients on a serving plate, drizzling with dressing.

GOJI BERRY DRESSING Finely grate rind from orange; squeeze juice. You will need ¼ cup juice. Place rind and juice in a jug or bowl with remaining ingredients; whisk to combine. Season to taste.

Test Kitchen notes

Ocean trout can also be used instead of salmon, or even a rich meat like kangaroo or duck. Cook the salmon in a large frying pan if you don’t have a grill plate. If blood oranges aren’t in season, use regular oranges.