FLAVOUR COCK­TAIL

EM­BRACE LOW-CARB, HEALTHY-FAT COOK­ING WITH THIS FAST AND FRESH MEAL

Life & Style Weekend - - FOOD & WINE -

With a funky Cuban slant, this is a per­fect dish to serve up when you’re in a hurry but still want some­thing de­li­cious. If you want, you can bulk it up with some ex­tra salad in­gre­di­ents or an ad­di­tional veg­etable ac­com­pa­ni­ment.

CA­JUN BLACK­ENED SALMON MOJITO

Serves: 4

Prep time: 15 min­utes Cook time: 15 min­utes

IN­GRE­DI­ENTS

500 - 600g salmon, cut into 4 pieces (or 4 fil­lets)

1 tsp smoked pa­prika

½ tsp ground cumin

1 tbsp olive oil

1 large bag (350g) slaw or salad mix, with­out dress­ing

MOJITO DRESS­ING:

Small bunch of co­rian­der Small bunch of mint leaves 1 clove gar­lic, finely chopped ½ tsp honey (op­tional) 1 large avo­cado, diced

Zest and juice of 2 limes

METHOD

Finely chop the co­rian­der and mint, keep­ing them sep­a­rate. Place most of the co­rian­der in a bowl and set the rest aside for gar­nish. Add mint, gar­lic, honey (if us­ing) and avo­cado to the bowl and squeeze over most of the lime juice (save some for serv­ing the dish). Mix the mojito dress­ing to­gether, sea­son to taste with salt and freshly ground black pep­per and set aside. Check that there are no bones in the salmon, re­mov­ing any with tweez­ers. Dust the salmon pieces with the pa­prika and cumin and sea­son well with salt and pep­per. Heat the oil in a large fry­ing pan over a medium-high heat. Add the salmon, skin side down, and leave to cook for 3 to 4 min­utes un­til the skin is crispy. Care­fully turn the salmon over and cook for a fur­ther 2 to 3 min­utes. Re­move to a plate, cover with foil and leave to rest. If you’re adding a veg­etable ac­com­pa­ni­ment, now would be the time to make it. While the salmon is rest­ing, place the slaw or salad mix in a bowl, add half of the mojito dress­ing and toss well to coat. To serve, di­vide the salad and the veg­etable ac­com­pa­ni­ment (if us­ing) between plates. Top with the salmon, and spoon over the re­main­ing lime mojito dress­ing. Squeeze over the re­served lime juice and sprin­kle with the re­served co­rian­der.

This is an edited ex­cerpt from What the Fat?, recipes by Grant Schofield, Caryn Zinn and Craig Rodger and images Todd Eyre Photograph­y, Mur­doch Books, $35, on sale now

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