Cajun spice mix is a total hero ingredient in my pantry – here it is simply seasoning some salmon to be baked with mixed peppers and tender black beans, some of which get slightly crispy in the oven. However, it is the tropical fruit salsa that really brings the whole dish together. I really like the flavour of papaya, but if it is not for you, feel free to use some really ripe mango instead.
Preparation time: 10 minutes
Cooking time: 30 minutes
- 1 large red pepper
- 1 large orange or yellow pepper
- 1 large red onion
- 2 tbsp light oil
- 400g (14oz) tin black beans
- juice of 1 lime
- 2 salmon fillets
- 1 ½ tsp Cajun spice mix
- 1 ripe papayas
- 2 passion fruit
- freshly ground sea salt and black pepper
- Preheat the oven to 200°C/400°F/Gas 6. Core and deseed the peppers, peel the onions and roughly chop everything into bite-sized pieces. Toss everything with 1 tablespoon of the oil and a generous amount of salt and pepper on a large baking tray. Roast in the oven for 20 minutes.
- Meanwhile, drain and rinse the black beans and toss them with ¼ of the lime juice. Set aside.
- Marinate the salmon by combining the Cajun spice mix, half the remaining lime juice and the remaining oil in a small bowl before adding the salmon, rubbing the marinade into the fillets to make sure they’re well coated.
- To make the salsa, halve, deseed, peel and chop the papayas and toss in a small bowl with the seeds from the passion fruits, a good few grinds of sea salt and the remaining lime juice, to taste. Set aside.
- Toss the peppers and onions together with the lime-spiked black beans on the baking tray and nestle the two salmon fillets among them, pouring any excess marinade over the top of each. Roast for a further 10 minutes until the salmon is flaky but still a little pink in the middle. Serve with the tropical fruit salsa.
Recipe extracted from One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish.