Blackened Salmon & Peach Salad
1 t smoked paprika
1 t ground cumin
1 t dried oregano
1 t dried thyme
1 t onion powder
½ t salt
4 x pinboned salmon portions, skin removed
2 peaches, stoned, cut into wedges
1 avocado, stoned, peeled, thinly sliced
1 red onion, thinly sliced
1 C mesculin salad leaved
1/3 C coriander leaves
1/3 C mint leaves
2 T lime juice
2 T olive oil
1 lime, cut into wedges
- Combine the paprika, cumin, oregano, thyme and onion powder in a large bowl. Season. Add the salmon and turn to coat.
- Heat a large frying pan over medium heat. Cook the salmon for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Coarsely flake the salmon.
- Combine the peach, avocado, onion, leaves, coriander and mint in a bowl. Drizzle with lime juice and oil, and season. Toss to combine.
- Divide the peach salad evenly among serving plates. Top with salmon and serve with lime wedges.
Recipe adapted from taste.com.au
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