Blackened salmon with peach salad
Weeknight dinners are made easy with this crispy blackened salmon and peach salad combo.
Note: + 5 mins resting time
- 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
Combine the paprika, cumin, oregano, thyme and onion powder in a large bowl. Season. Add the salmon and turn to coat.
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.
Combine the peach, avocado, onion, coriander and mint in a bowl. Drizzle with lime juice and oil. Toss to combine.
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.