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Blackened salmon with tropical pico
Serves 4-6 Starters and mains
Ingredients
- 2tbsp olive oil, plus extra to grease
- 900g centre-cut slab of salmon
- 2 large avocados, cubed
- handful fresh coriander
- handful microgreens
For the blackened seasoning
- 1tsp paprika
- 1tsp onion powder
- 1tsp garlic powder
- 1⁄2tsp dried thyme
- 1⁄2tsp dried oregano
- pinch cayenne pepper
- 1tsp sea salt
- 1tbsp light brown sugar
- 1tsp finely ground coffee
- 1⁄2tsp freshly ground black pepper
For the coconut rice
- 200g short-grain white rice, well rinsed
- 240ml coconut milk
- pinch sugar
- zest 1 lime
For the tropical pico
- 330g fresh pineapple, chopped
- 1 ripe mango, cut into small dice
- 1 roma tomato, seeded and chopped
- bunch coriander, chopped
- 1⁄4 red onion, finely chopped
- 1 serrano or other hot chilli pepper, seeded to taste and finely chopped
- zest and juice 1 lime
- 1⁄2tsp sea salt
- pinch sugar
Method
Preheat the oven to 150C/ 130C F/Gas 2. Put all the ingredients for the tropical pico in a bowl and mix to combine. Keep covered in the fridge until ready to serve.
Line a rimmed baking tray with baking paper and spray or rub it with the extra oil. Dry the salmon with kitchen paper and put it on the prepared baking tray. Mix all the blackened seasoning ingredients together in a bowl, then mix in the oil and gently rub it all over the flesh of the salmon.
To cook the rice, combine the rinsed rice, 240ml water, the coconut milk, sugar, lime zest and some salt together in a pan and stir to mix. Bring the rice to the boil, then turn it down to a simmer. Cover and cook for 18-20 minutes until tender.
Meanwhile, put the salmon in the oven and bake for 15 minutes for medium (or 20 minutes if you prefer it well done), then switch to the grill setting and grill on high until the top starts to char – timing will depend on your oven, but it will probably take around 2 minutes. Remove and set aside to rest.
Transfer the rice to a serving platter or individual plates and top with the salmon, flaking it apart with a fork. Serve with the avocado and pico over the top, with the coriander and microgreens sprinkled over the top.
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