Cajun salmon cutlets with lime

Combine the spices, onion powder, garlic salt and seeds in a small bowl. Press the spice mixture over the salmon.

Cook the salmon on a heated oiled barbecue, uncovered, until well browned on both sides and cooked as desired. (Salmon is best served a little rare in the centre.)

Meanwhile, barbecue the limes until browned on both sides. Serve the salmon with the limes.

Not suitable to freeze.

Not suitable to microwave.

COOK'S NOTE: A firm white fish cutlet or fillet, such as blue eye or ling, could also be used in this recipe. You can use about 1/3 cup of purchased Cajun spice mix, if preferred.