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How to make Blackened salmon with peach salad

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 1 tsp ground paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • 4 Coles Australian Skinless Salmon Portions
  • 2 white or yellow peaches, stoned, cut into wedges
  • 1 avocado, stoned, peeled, thinly sliced
  • 1 red onion, thinly sliced
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 2 tbs lime juice
  • 2 tbs olive oil

Method

  • Step 1 Combine the paprika, cumin, oregano, thyme and onion powder in a large bowl. Season. Add the salmon and turn to coat.
  • Step 2 Heat a large frying pan over medium heat. Cook the salmon for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Coarsely flake the salmon.
  • Step 3 Combine the peach, avocado, onion, coriander and mint in a bowl. Drizzle with lime juice and oil. Toss to combine.
  • Step 4 Divide the peach salad evenly among serving plates. Top with salmon. Season.