Blackened salmon with papaya mojo

serves / 6 prep / 10 minutes cook / 20 minutes Ingredients

1 tbsp dried oregano

1 tbsp sweet paprika 3 garlic cloves, crushed

1⁄4 cup extra-virgin olive oil 1kg piece skinless salmon fillet

2 tbsp sunflower oil

PAPAYA MOJO:

1⁄4 cup (60ml) extra-virgin olive oil

1 small red onion, thinly sliced

1 papaya, cut into cubes

2 x 400g cans black turtle beans, drained, rinsed

1 bunch coriander, leaves roughly chopped

Zest and juice of 2 limes

Extra coriander, to serve Extra lime halves, to serve

1. Preheat the oven to 180C.

2. Place the oregano, paprika, garlic and olive oil in a bowl and season. Place the fish on a chopping board and rub the marinade into the topside of the fish.

3. Place the sunflower oil in a flameproof, non-stick roasting pan over high heat. Warm for 1-2 minutes until the oil is smoking, then add the fish, marinated side down, and cook for 5-6 minutes until the flesh has blackened. Transfer to the oven, then bake for 10 minutes or until just cooked, but still a little rare in the centre.

4. For the papaya mojo, place all the ingredients in a bowl and season, then toss to combine. Set aside.

5. Invert the fish onto a platter and top with papaya mojo. Serve with extra coriander leaves and lime halves.

NOTE:

Black turtle beans are a staple of Creole and Latin American cuisine. Find them at gourmet food shops.