Spicy Cajun salmon with mango, sweetcorn and avocado salsa
Serves 6
Ingredients
2 tbsp smoked paprika
2 tsp dried oregano
¼ tsp cayenne pepper (add more if you want it hotter)
1 tbsp soft brown sugar
1 lime, zested and juiced
1 garlic clove, crushed
2 tbsp light olive oil
3 sweet peppers (different colours), deseeded and cut into chunks
2 red onions, peeled and cut into wedges
2 x 400g cans black beans, drained and rinsed
800g side of salmon, boned and scaled
Salt
Pepper
Salsa
2 large ripe avocados
1 small mango
½ small can sweetcorn
½ red chilli (add more if you want it hotter)
1 large handful of coriander, chopped
Method
- Pre-heat the oven to 200C/180C fan/gas 6.
- Add the paprika, oregano, cayenne, sugar, lime zest, garlic and oil to a bowl then combine and season with salt and pepper.
- Place the peppers, onions and beans in a largeroasting tin then add half the spice paste and roast in the oven for 25 mins.
- Once cooked remove the vegetables and beans and give them a good mix. Place the salmon on top of the mixture skin side down skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.
- While the salmon is cooking prepare the salsa. Peel and de-stone the avocado and mango then chop into small chunks and place in a small bowl. Add the sweetcorn, chilli, coriander and lime juice. Season with a pinch of salt.
- Serve the salmon, vegetables and beans with the salsa.