Blackened Paprika Salmon

Steps

1. Preheat BBQ grill or hot plate to medium (if using). Prepare broccoli and lemon. Place broccoli and a pinch of salt in a small, heatproof bowl and cover with boiling water. Cover with a plate and leave 5-6 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. Cut into 2 equal pieces lengthways.
3. Heat a medium, dry fry-pan (preferably nonstick) on medium heat. Rub salmon all over with paprika salmon spice and season. Add to pan and cook for about 4 minutes until flesh is golden. Flip and cook for a further 2 minutes for medium-rare, or until cooked to your liking. Set aside on a plate, covered, to rest. Reserve any resting juices and reserve pan. Alternatively, cook on BBQ.
4. While salmon is cooking and resting, prepare salad. Dice Palermo capsicum and tomato 1cm; peel cucumber into ribbons and thinly slice core; finely chop basil.
5. Add all to a large bowl along with remaining salad ingredients. Toss well to combine and season to taste.
6. TO SERVE divide sweet Palermo salad between plates. Top with paprika salmon, drizzle over resting juices (if desired) and sprinkle over basil.