Use punchy Cajun spices to flavour this salmon dish. The fresh avocado & mango salsa and the zingy lime juices cuts through the rich, spicy flavours of the salmon, bringing a little sunshine to your Sunday lunch.
Ingredients:
*2 tbsp smoked paprika
*1 tsp dried oregano*½ tsp cayenne pepper (or juste pinch if you want less heat)
*1 tbsp soft light brown sugar
*2 limes, rested, 1 juiced and 1 cut into wedges
*1 garlic clove, crushed
*3 tbsp olive or rapeseed oil
*3 peppers, cut into chunks
*2 red onions, peeled and cut into wedges
*2 x 400g cans black beans, drained
*850g side of salmon, pin-boned and scaled
For the salsa
*3 small or 2 large ripe avocados
*1 small, firm ripe mango
*1 red chilli, finely chopped small bunch coriander, chopped
Preparation:
1.Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.
2. Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, thenhrush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.
3. Meanwhile, for the salsa, halve, stone and fmely chop the avocados and mango. Mix with the limejuice, chilli, coriander and some salt. Serve the sahnon, veg and beans with the salsa andlime wedges for squeezing over.
Text and Image Source: BBC Good Food ME - April 2019
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