Blackened salmon with papaya mojo

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Blackened salmon with papaya mojo

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  • 0:10 Prep
  • 0:20 Cook
  • 6 Servings
  • Capable cooks

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

Featured in
Gourmet Recipes, Main recipes

Ingredients

  • 1 tablespoon dried oregano
  • 1 tablespoon sweet paprika
  • 3 garlic cloves, crushed
  • 1/4 cup (60ml) extra virgin olive oil
  • 1kg piece skinless salmon fillet
  • 2 tablespoons sunflower oil

Papaya mojo

  • 1/4 cup (60ml) extra virgin olive oil
  • 1 small red onion, thinly sliced
  • 1 papaya, cut into cubes
  • 2 x 400g cans black turtle beans* (see note), drained, rinsed
  • 1 bunch coriander, leaves roughly chopped
  • Zest and juice of 2 limes
  • Extra coriander, to serve
  • Extra lime halves, to serve

Method

  • Step 1
    Preheat the oven to 180°C.
  • Step 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.
  • Step 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.
  • Step 4
    Meanwhile, for the papaya mojo, place all the ingredients in a bowl and season, then toss to combine. Set aside.
  • Step 5
    Invert the fish onto a platter and top with papaya mojo. Serve with extra coriander leaves and lime halves.

Notes

You could also use ocean trout instead of salmon.

Black turtle beans are a staple of Creole and Latin American cuisine. Not only to they look great in salsas, salads and rice dishes, they’re high in protein and fibre too. Find them at gourmet food shops.

  • Author: Valli Little
  • Image credit: Ian Wallace
  • Publication: delicious.

Source: taste.com.au

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