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How to make Blackened salmon with papaya mojo

Yield = 6
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

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.