Spiced blackened salmon recipe
This spicy salmon recipe will take pride of place on your BBQ spread this summer. Served with a fresh and zesty sweetcorn salsa, it makes a great spontaneous light lunch or even a midweek BBQ treat.
See method- Serves 2
- 20 mins to prepare and 6 mins to cook
- 412 calories / serving
- Gluten-free
Ingredients
For the salmon
- 1 tsp paprika
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp onion powder
- 2 salmon fillets
- 1 tbsp olive oil
For the salsa
- 130g drained sweetcorn
- ½ a ripe mango, peeled and finely diced
- 1 lime, finely zested and juiced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- Few sprigs of thyme, to serve (optional)
- lime wedges, to serve (optional)
Each serving contains
- Energy
- 745kJ 412.0kcal
- Fat
- 25g
- Saturates
- 3g
- Salt
- 0.4g
- Sugars
- 11g
of the Reference intake
Carbohydrate 14.6gProtein 33.9gFibre 3.4g
Method
- Place the spices and a pinch of salt into a bowl and toss together. Tip onto a plate and level off the spice mix so it’s flat and spread over the whole plate. Place the salmon flesh side down into the spice mix to thoroughly coat and drizzle with the oil.
- Place onto a hot barbeque skin side down and cook for 2 mins. Then turn over and cook for 3-4 mins until the salmon is cooked through and just ‘blackened’ by the spices.
- Meanwhile, place the salsa ingredients together in a bowl and toss well, then lightly season with a good grind of black pepper.
- Serve the hot salmon with the salsa, garnished with thyme sprigs and serve with lime wedges, if using.
- See more Barbecue recipes
