Recipe: Chilli-Rubbed Salmon with Avocado Salsa
SERVES 4, COOKING TIME: 30 MINUTES
4 servings of rice, cooked
600g salmon fillets
4 tbsp olive oil
4 tbsp brown sugar
1 tsp chilli powder, or to taste
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp black pepper
Salt, to taste
FOR THE AVOCADO SALSA
2 avocados, diced into 1cm cubes
4 tbsp fresh coriander, chopped
3 tomatoes, chopped
Juice of two Limes
1 Preheat the oven to 200C.
2 Wash the salmon and pat dry.
3 Brush the salmon fillets with 1 to 2 tablespoons of olive oil.
4 On a flat plate, combine the brown sugar, chilli powder, ground cumin, cinnamon, pepper and salt.
5 Rub the salmon generously with the spices, sprinkling extra on top.
6 Heat the 2 remaining tablespoons of olive oil in a frying pan and place the fillets skin side up.
7 Fry for about 2 to 3 minutes until slightly blackened.
8 Remove from the frying pan, place into a baking dish skin side down and place in the oven for 8 to 10 minutes. Be mindful not to overcook.
9 Meanwhile, prepare the salsa by combining all the ingredients together in a bowl.
10 Plate the rice, top with a salmon fillet and spoon over the salsa. Serve immediately