Blackened salmon with peach salad

Weeknight dinners are made easy with this crispy blackened salmon and peach salad combo.

4

10m

Note: + 5 mins resting time

0m

Ingredients

  • 1 tsp ground paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • 4 Coles Australian Skinless Salmon Portions
  • 2 white or yellow peaches, stoned, cut into wedges
  • 1 avocado, stoned, peeled, thinly sliced
  • 1 red onion, thinly sliced
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 2 tbs lime juice
  • 2 tbs olive oil

Method

STEP 1

Combine the paprika, cumin, oregano, thyme and onion powder in a large bowl. Season. Add the salmon and turn to coat.

STEP 2

Heat a large frying pan over medium heat. Cook the salmon for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Coarsely flake the salmon.

STEP 3

Combine the peach, avocado, onion, coriander and mint in a bowl. Drizzle with lime juice and oil. Toss to combine.

STEP 4

Divide the peach salad evenly among serving plates. Top with salmon. Season.

Serve with lime wedges

Peachy keen Sweet and juicy peaches are great paired with chicken and seafood. Try this fresh-tasting salad with BBQ prawns, smoked trout or hot roast chicken too. 

Dietary information

Gluten-free
Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.