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Blackened salmon with papaya mojo
Blackened salmon with papaya mojo
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulge in a savory South American delight with a hint of tropical smoke.
Ingredients:
  • 20.00 ml dried oregano
  • 10.00 gm sweet paprika
  • 3 garlic cloves, crushed
  • 120.00ml olive oil
  • 1kg piece skinless salmon fillet
  • 36.80 gm 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
  • Zest and juice of 2 limes
  • Extra coriander, to serve
  • Extra lime halves, to serve
Instructions:
  • Heat your oven to 180°C.
  • Combine oregano, paprika, garlic, and olive oil in a bowl. Season with salt and pepper. Place the fish on a chopping board and massage the flavorful marinade onto the topside of the fish.
  • In a flameproof, non-stick roasting pan, heat the sunflower oil over high heat until smoking. Add the fish, marinated-side down, and sear for 5-6 minutes until blackened. Transfer to the oven and bake for 10 minutes until just cooked, with a slightly rare center.
  • For the papaya mojo, simply combine all the ingredients in a bowl, season, and toss to mix everything well. Set aside.
  • Place the fish upside down on a platter and generously spoon the papaya mojo on top. Garnish with additional fresh coriander leaves and lime halves before serving.

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