This is one of my favourite things to eat. It is light and fresh and beautiful both to look at and to eat. Best of all it is so easy to make. I have made this with pieces and I have made this using a whole side of salmon. Both work equally well. If you are using a side or one large piece, you may have to adjust the cooking times slightly. Probably 5 minutes on the stove, then about 12 minutes in the oven, but it really depends on the size and thickness of the fish. You can also use a firm white fish with wonderful results.
Blackened Salmon with Papaya Salsa
4 or 5 fillets of salmon (or 1 large piece)
1 tbspn sweet paprika
1/2 tbspn smoked paprika
1/2 tspn cayenne pepper
1 tspn dried thyme
salt & pepper
3 tbspn olive oil
1/2 tbspn coconut oil
1 papaya, peeled, seeded and cut into small cubes
seeds of 1 pomegranate
1/4 red onion, very finely diced
1 bunch coriander, leaves only, chopped
zest and juice of 2 limes
1/4 cup oilve oil
Preheat the oven to 180C. Place the paprikas, cayenne pepper, thyme and salt and pepper in a small bowl and add the olive oil and mix to form a paste. Rub the paste on the topside of the fish. Place the coconut oil in a flame proof, non stick roasting dish (I use a Scanpan one) and put it over high heat for about 2 minutes or until the dish is very very hot. Add the fish to the dish, marinade side down (i.e. skin side up towards you) and cook for about 2 – 3 minutes until the flesh has blackened. Transfer to the oven and bake for 10-12 minutes or until just cooked.
Combine all the ingredients for the salsa.
When the fish is ready, invert it onto a plate (so the blackened side is facing up) and top with the salsa. Enjoy warm or at room temperature.
If you are making this in advance, don’t add the oil or lime juice to the salsa until you are ready to serve.