I had this for dinner last night and will be having it again soon – it was delicious. I try to eat my 2-3 portions of oily fish a week so lucky for me I love salmon. The blackening spices give it a beautiful crust and it contains just the right amount of spice to get you warmed up. The avocado salsa is so quick and simple to make and its zestiness compliments the salmon perfectly. Depending how hungry you are you could serve with some sweet potato fries or a side salad of your favourite veggies.
A plate full of vibrant colours is a real feast for the eyes and when you tuck in it can almost make you forget about the wind and rain outside (ok – I said almost!); plus you just know it is going to provide you with a great nutrient boost.
If you are dubious of eating salmon then I should let you know that I tested this dish out on a long standing salmon hater; they were converted after one mouthful so if in doubt give it a go.
When you are cooking the salmon fillets, as a general rule a 1 inch deep fillet will take about 8-10 minutes. If you give the sides a squeeze, the flakes will separate easily and be opaque all the way through. If the outsides are cooking more quickly than you want them to, add a splash of water to create steam or transfer to a hot oven for 10 minutes to finish off.
Blackened Salmon with Avocado and Tomato Salsa
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
2 wild salmon fillets
1 tbsp lard, dripping or goose fat (use coconut oil if you prefer)
For the salsa:
2 ripe avocados; cut into 1-inch chunks
½ punnet cherry tomatoes, quartered
1 lime, juice only
½ red onion, finely sliced
½ clove garlic, crushed
1 tbsp fresh coriander leaf, chopped
1 pinch sea salt
1 pinch freshly ground black pepper
1 tsp extra virgin olive oil
For the blackening spices:
1 tbsp smoked paprika
1 tsp chilli powder
½ tsp ground cumin
½ tsp sea salt
½ tsp oregano
½ tsp garlic powder
- Prepare the avocados, onions, tomatoes and garlic.
- Mix with the other ingredients for the salsa and set aside.
- Mix all the blackening spices together and rub into the top side of the salmon fillets.
- Heat the fat or oil in a large frying pan over medium heat.
- Add the salmon, spice side down.
- Cook the salmon for as long as you can on this side without actually burning it. The spices will blacken which is fine. Just watch that the flesh itself does not catch.
- Turn the salmon over and finish cooking on the other side.
- Serve the hot salmon with the salsa.
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