Cooking for the whole family
I have been turning to my 28cm deep dish
Le Creuset frying pan, time and time again. It performs so well and is very versatile – I can as easily make a casserole in it as I can fry some eggs or cook some pikelets for breakfast. The size makes it perfect for family-style meals and with it’s superb toughened non-stick I like being able to brown something on the hob and then transfer to the oven, as it is safe to 260 degrees.
The whole range of
Toughened Non-Stick by Le Creuset make for hard wearing and functional pieces of cookware, yet still keep up with the timeless and classic look that the brand is known for. Having recently also acquired the
wok from Le Creuset's TNS range, I was very impressed by it’s elegant look and feel. I love the shiny stainless steel handles with the Le Creuset name etched on. I would say these pieces somehow manage to match the elegance of the renowned Le Creuset enamel covered cast iron casseroles (my all-time favourite cookware).
The non-stick is PFOA free and is really durable and tough, so there is no need to worry about the coating coming off in your food. Pretty much any utensils can be used without scratching and it is dishwasher safe (although metal utensils aren’t recommended and hand washing is preferred to prolong its life).
Cooking in this way means that you can use less oil, therefore cut the fat content from your meal. The salmon I cooked in the deep-dish pan (recipe below) had deliciously crispy skin which didn’t stick at all, even with the use of very little oil. This blackened salmon is a beautiful and elegant meal, is low carb and very healthy. This would be perfect either for entertaining or as a mid-week dinner.
Le Creuset is offering a 90 day money-back guarantee on their Toughened Non-stick Cookware range! Purchase any cookware from this range between 1st February - 31st July 2018 and if you aren't satisfied with it, Le Creuset Australia will refund you. Terms and Conditions do apply. 
Blackened Salmon with Mango Salsa and Fingerlime
A spicy blend of paprika, cumin, chili powder and garlic is rubbed all over salmon steaks and seared on during the cooking process. This pairs perfectly with sweet and fresh mango salsa and sharp fingerlime. Fingerlime is a native fruit pod bearing little beads which taste just like lime juice. They look so pretty on the plate.
Serves: 4 | Prep time: 15 minutes | Cook time: 10 minutes
Ingredients
- 4 wild salmon steaks (with or without skin)
- 1 tbsp butter
- 1 tbsp olive oil
Spice Blend:
- 1 tbsp paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp sugar
- 1 1/2 tsp salt
- 1 tsp pepper
Mango Salsa:
- 2 mangoes
- 2 tbsp chopped coriander
- ¼ red onion, finely sliced
- 8 cherry tomatoes, roughly diced
- 2 fresh red chilis, deseeded and chopped
- Juice of 1 lime
- 1 finger lime per person (optional)
Instructions
In a bowl, blend together the spices for the blackened seasoning. Pat the fish with a paper towel until dried all over, then pour over and pat the seasoning down on all sides. Set aside while you make the salsa. Cut the mango flesh into small cubes and mix with the rest of the salsa ingredients. Store in the fridge until ready to cook the salmon. Heat a large fry pan to medium hot and add the butter and olive oil. Place the salmon skin down and fry for a couple of minutes, then do the same on each side until cooked through and the seasoning is darkened. Tilt the pan and spoon over the pan juices occasionally. Serve with a large spoonful of the mango salsa.
Notes: Finger limes can be found in farmer’s markets and in some grocery stores when they are in season, January to April. 
