Use punchy Cajun spices to flavour this salmon dish. The fresh avocado and mango salsa and the zingy lime juice cuts through the spicy flavours of the salmon
Prep:10 mins
Serves 4-6
2 tbsp smoked paprika1 tsp dried oregano½ tsp cayenne pepper (or just a pinch if you want less heat)1 tbsp soft light brown sugar2 limes, zested, 1 juiced and 1 cut into wedges1 garlic clove, crushed3 tbsp olive or rapeseed oil3 peppers, cut into chunks2 red onions, peeled and cut into wedges2 x 400g cans black beans, drained850g side of salmon, pin-boned and scaled
STEP 1Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.STEP 2Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.STEP 3Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the salmon, veg and beans with the salsa and lime wedges for squeezing over.
