Blackened salmon with papaya mojo

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

Recipe «Blackened salmon with papaya mojo» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.