Gourmet Peruvian-Style Blackened Salmon Fillet with Asparagus & Cucumber Ceviche

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start Choice (5 Nights For 1) on Sunday, October 23, 2022.

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The secret to this recipe lies in the combination of spices used to flavour it, and believe us when we say this blend works. This stunner is also served with ceviche but not as you know it! We've twisted the original and instead used cucumber for an incredibly limey fresh burst to finish it all off!

Ingredients

To Serve

1/4 pack micro radish

Cucumber Ceviche

1/2 Lebanese cucumber, diced 1cm
1/2 bunch coriander, roughly chopped
1/4 lemon, juiced

Roasted Vegetables

100g pumpkin wedges
1/4 tsp oil
50g asparagus, ends trimmed
50g mesclun

Salmon

125g salmon fillet
1/4 pack Peruvian spices
1/4 pack black sesame seeds

Steps

Preheat oven to 220°C (or 200°C fan bake).
Toss pumpkin wedges on a lined oven tray with oil and season with salt and pepper. Bake in oven for an initial 20 minutes. Trim woody ends from asparagus. When pumpkin has been cooking 20 minutes, remove from oven, add asparagus to tray and return to oven to cook for a further 6-8 minutes, until vegetables are tender.
Dice cucumber 1cm and roughly chop coriander. Place both in a small bowl and squeeze in lemon juice. Season with salt and pepper and mix well. Set aside to serve.
Pat salmon dry and remove any pin bones. Coat in 1/4 pack Peruvian spices and sesame seeds. Heat small dry frypan on medium-high heat. Cook salmon, skin side down, for about 3 minutes, until skin is crispy. Use a fish slice to press on fleshy side of salmon to ensure all skin is touching the pan. Flip and cook for a further 2 minutes for medium, or until cooked to your liking.
When vegetables are tender, toss through mesclun.
Vegetables with salmon and dollop over cucumber ceviche. Sprinkle over micro radish.

Nutritional Information

Energy	1781 kj 426 kcal
Protein	27.9g
Carbohydrate	9.4g
Fat	30.2g