SUNDAY SPECIALS

Blackened roast salmon with avocado & mango salsa

Use punchy Cajun spices to flavour this salmon dish. The fresh avocado & mango salsa and the zingy lime juice cuts through the rich, spicy flavours of the salmon, bringing a little sunshine to your lunch.

■ Serves 4-6 ■ Prep 10 mins ■ Cook 50 mins

2 tbsp smoked paprika
1 tsp dried oregano
½ tsp cayenne pepper (or just a pinch if you want less heat)
1 tbsp soft light brown sugar
2 limes, zested, 1 juiced and 1 cut into wedges
1 garlic clove, crushed
3 tbsp olive or rapeseed oil
3 peppers, cut into chunks
2 red onions, peeled and cut into wedges
2 x 400g cans black beans, drained
850g side of salmon, pin-boned
and scaled

FOR THE SALSA

3 small or 2 large ripe avocados
1 small, firm ripe mango
1 red chilli, finely chopped small bunch coriander, chopped

Heat the oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin,