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Blackened salmon with papaya mojo

Name: Blackened salmon with papaya mojo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
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; 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, plus extra to serve; Finely grated zest and juice of 2 limes, plus extra lime halves to serve

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10m

20m

Valli Little's blackened salmon with papaya mojo

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

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, plus extra to serve
Finely grated zest and juice of 2 limes, plus extra lime halves to serve

Method

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.