Ingredients
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

Directions
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STEP ONE
Preheat the oven to 180°C.
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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.
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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.
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STEP FOUR
Meanwhile, for the papaya mojo, place all the ingredients in a bowl and season, then toss to combine. Set aside.
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STEP FIVE
Invert the fish onto a platter and top with papaya mojo. Serve with extra coriander leaves and lime halves.
