Blackened Paprika Salmon

Blackened Paprika Salmon

Ready in 20 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, December 10, 2017.
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With sweet Palermo and basil salad

Ingredients

SWEET PALERMO SALAD

  • ½ broccoli
  • Zest of ¼ lemon
  • Juice of ¼-½ lemon
  • ½ sweet Palermo capsicum
  • 1 tomato
  • 1-2 tablespoons basil leaves
  • ½ sachet raspberry balsamic dressing
  • 1 handful rocket

BLACKENED PAPRIKA SALMON

  • 125g skinless salmon fillet
  • 1 teaspoon paprika salmon spice

TO SERVE

  • 1 tablespoon picked basil leaves
  • 1-2 lemon wedges

Steps

  1. Bring a full kettle of water to the boil. Preheat BBQ grill or hot plate to medium (if using). Dice broccoli florets and stalk 1cm. Place broccoli and a pinch of salt in a small, heat-proof bowl and cover with boiling water. Cover with a plate and leave for about 5 minutes, until bright green and tender. Drain, rinse under cold water and leave to drain well.
  2. While broccoli cooks, pat salmon dry and remove any remaining pin bones. Season and rub salmon all over with paprika salmon spice.
  3. Heat medium, dry fry-pan (preferably non-stick) on medium heat. Add salmon to pan and cook for about 4 minutes, until golden. Flip and cook for a further 2 minutes for medium-rare (depending on thickness), or until cooked to your liking. Set aside on a plate, covered, to rest. Alternatively, cook on BBQ.
  4. While salmon is cooking and resting, prepare salad. Zest and juice lemon; dice capsicum and tomato 1cm; roughly tear basil.
  5. Add all to a large bowl, along with drained broccoli, dressing and rocket. Toss well to combine and season to taste.
  6. TO SERVE place sweet Palermo salad onto a plate. Top with blackened paprika salmon and sprinkle over picked basil. Serve with lemon wedges for squeezing.