Blackened salmon with papaya mojo

Cooking Fish Blackened salmon with papaya mojo

Serve up a bite of South America with this smoky tropical dish.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat the oven to 180°C.
  2. Place the oregano, paprika, garlic and olive oil in a bowl and season. Place the fish on a chopping board and rub the marinade into the topside of the fish.
  3. Place the sunflower oil in a flameproof, non-stick roasting pan over high heat. Warm for 1-2 minutes until the oil is smoking, then add the fish, marinated- side down, and cook for 5-6 minutes until the flesh has blackened. Transfer to the oven, then bake for 10 minutes or until just cooked, but still a little rare in the centre.
  4. Meanwhile, for the papaya mojo, place all the ingredients in a bowl and season, then toss to combine. Set aside.
  5. Invert the fish onto a platter and top with papaya mojo. Serve with extra coriander leaves and lime halves.

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1 tbsp dried oregano
1 tbsp sweet paprika
3 garlic cloves, crushed
1/4 cup extra virgin olive oil
1kg piece skinless salmon fillet
2 tbsp sunflower oil
1/4 cup extra virgin olive oil
1 small red onion, thinly sliced
1 papaya, cut into cubes
2 x 400g cans black turtle beans* , drained, rinsed
1 bunch coriander, leaves roughly chopped, plus extra to serve
Finely grated zest and juice of 2 limes, plus extra lime halves to serve

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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