This recipe takes salmon to a whole new level, with deep smoky spices and a zingy salsa.
Serves 2
Prep Time:10 minutes
Cook Time: 45 minutes
Ingredients
1 tbsp smoked paprika
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1 tsp soft brown sugar
1/4 tsp salt
1 lime, 1/2 juiced, 1/2 cut into wedges
1 garlic clove, finely chopped
1 tbsp olive oil
1 pepper/capsicum, cut into slices
1 onion, coarsely chopped
1 x 400g can of kidney beans, drained and rinsed
1/2 side of salmon or 2 fillets
For the salsa
1 avocado
1 medium tomato
1 red chilli, finely chopped
a handful of coriander, chopped
Method
Heat oven to 180°C.
Mix the paprika, oregano, cayenne, sugar, garlic, oil and salt in a bowl to make a paste.
Mix the pepper, onion and kidney beans together with half of the paste and a tabelspoon of water. Tip into a roasting tin and cook in the oven for 20 mins.
Remove the tray from the oven and stir the mixture around. If it looks a little dry, add another tablespoon of water. Lay the salmon on top, skin-side down.
Brush the remaining spice paste over the top of the salmon and bake for 25 minutes, until the salmon is cooked through.
Meanwhile, dice the avocado and tomato. Add the lime juice, chilli, coriander and a pinch of salt and mix together gently.
Serve the salmon with a scoop of the bean mixture, a large spoonful of salsa and a lime wedge.
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