Have to be fairly brief tonight as got packing to do, toenails to paint and fake tan to apply, all in giddy preparation for a whole weekend's worth of Food Blogger Connect in London. Don't ask me why the fake tan; I just feel this is a special occasion so I should make an effort. Fake tan, for me, is making an effort. I am so excited about meeting other bloggers, learning more about blogging, eating great food and drinking great drinks - heck, I'm even psyched about the prospect of a 2 hour train journey with no children to placate/soothe/feed/clean. I'm going to get me a crap magazine, a chunky Kit Kat and a cup of tea. Oh yeah, I know to how to LIVE IT UP!
So, this recipe. I made it a couple of nights' ago when my in-laws-to-be were over. The salmon recipe is taken directly from .delicious magazine (definitely not a magazine of the crap variety - I subscribe and find it a constant source of inspiration) but the mango and tomato salsa, sweet potato chips and guacamole that we had with it are all my own handiwork. This is a really healthy dinner, but definitely one that feels luxurious and indulgent too. It's one of those nice 'win win' things that don't happen very often.
The blackened salmon doesn't taste at all acrid (I was worried the herbs and spices would burn); it just provides a bit of oomph. I shall make salmon like this again; it was easy and declared delicious by the family. They would say that though, I suppose. By the way, do add fresh red chilli to the salsa if not serving young kids.
To make enough for 4:
1 side of skinned salmon or similar amount of fillets (for this recipe I used a 1/2 side but I also had a few of fillets out of shot)
1 tablespoon dried oregano
1 tablespoon sweet paprika (dulce)
3 garlic cloves, crushed
3 tablespoons of olive oil
For the mango salsa:
2 ripe mangoes, diced into chunks
Large bunch of fresh coriander, chopped roughly
About 5/6 spring onions, fairly finely sliced
About 25 little vine tomatoes, halved
Juice of 1 lime
For the guacamole:
2 avocados, scooped and squashed
Juice of 1 lime
1/2 red onion, finely diced
Handful of chopped coriander
For the sweet potato chips:
About 6 sweet potatoes, sliced into 2/3cm chips (skin on)
1 tablespoon olive oil
- Preheat your oven to 180C.
- First slice your sweet potatoes, toss in oil in a large roasting pan, season with salt and roast for about 40 minutes - 50 minutes.
- To make the salmon, crush your garlic in a pestle and mortar, throw in your oregano and paprika, then add 2 tablespoons of olive oil. Stir and rub on top of the salmon - just on one side, not all over!
- Pour 1 tablespoon of oil in a large roasting pan, directly over the hob, and heat until smoking. Add the salmon, marinade side down. Don't move it for 5 minutes. Then transfer to your oven to join the sweet potatoes for the last 10 minutes.
- Whilst this is in the oven, make your mango and tomato salsa. Simply chop and combine it all. Do this last minute. Same with guacamole, always make it last so it's really fresh.