Blackened Salmon with Papaya Mojo

medium prep time 10 mins | cook time 20 mins servings 0

1 tablespoon dried oregano

1 tablespoon sweet paprika

3 garlic cloves, crushed

1/4 cup (60ml) extra virgin olive oil

1kg piece skinless salmon fillet

2 tablespoons La Fe Vegetable Oil

FOR PAPAYA MOJO

1/4 cup (60ml) extra virgin olive oil

1 small red onion, thinly sliced

1 papaya, cut into cubes

2 cups La Fe Black Beans

1 bunch coriander, leaves roughly chopped, plus extra to serve

Finely grated lime zest, lime halves to garnish and La Fe Lime Juice to serve

STEP ONE

Preheat the oven to 180°C.
STEP TWO

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.
STEP THREE

Place the La Fe vegetable 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.
STEP FOUR

Meanwhile, for the papaya mojo, place all the ingredients in a bowl and season, then toss to combine. Set aside.
STEP FIVE

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