Blackened Salmon, Mango & Black Bean Salad with Mofongo

You know what I love most about cooking? Its the fact that yesterday I took some salmon fillets out of the freezer and could have done salmon ravioli with a basil sauce, or pan fried the salmon with griddled asparagus, or en croute. By using flavours from over the world can take you any where! It so happened that yesterday it took me to the vibrant Puerto Rico.

Mango & Black Bean Salad

Firstly the salad:

1 small red onion, sliced
1 400g tin black beans (drained)
small bunch coriander, roughly chopped
1 large ripe mango, cubed
1/4 cup olive oil
zest and juice of 2 limes.

Whisk together the lime zest, juice and olive oil. Put the remaining ingredients into a bowl and dress with the lime dressing. Zingy, colourful, refreshing and vibrant!

Then the Salmon.

2 cloves garlic, chopped
1 tbsp. dried oregano
1 tbsp. paprika
1/4 cup olive oil
2 salmon fillets, skin removed

Mix the herbs, garlic and oil in a shallow bowl. Marinade the salmon fillets for 20 mins. Put a frying pan on hot with a tbsp. vegetable oil and put the salmon in. Leave for 7-8 minutes to blacken and pop in the oven  at 180 C for a further 8 minutes to cook through. Serve.

Blackened Salmon

Finally, let me talk about the Mofongo. Now anyone who has been to Puerto Rico is likely to have either heard of, seen or eaten this. It is basically mashed cooked plantains (green bananas) with garlic, olive oil, a little stock and bits of bacon. It is sometimes stuffed and usually served with a cooked meat or in a broth with fish. Traditionally it is also used as a turkey stuffing during celebrations!

To make Mofongo:

2 green plantains
3 cloves garlic
1/4 tsp. salt
2 tbsp. olive oil
40g bacon bits (I fried a little diced pancetta)
about 1/2 cup vegetable or chicken stock.

In a bowl, crush the garlic with the salt until a paste, using the end of a rolling pin (or similar). Add the oil and mix in. Leave to one side. Peel and cut the plantain into 1 inch pieces and fry gently on both sides until golden (but not too browned). Drain on kitchen paper and add to the garlic oil. Add the bacon and start to crush the plantain against the side of the bowl. Keep crushing, slowly adding the stock as the plantain will be quite stiff. Keep crushing and mixing until nicely mashed. Oil a ramekin or small bowl and tip out onto a plate. Garnish with coriander and squeeze over a little lime juice. Very different - and very, very tasty!

Colourful and delicious!

This dish is moist enough as it is but for extra yummy - I made a simple vinaigrette for the Mofongo, with olive oil, white wine vinegar and a pinch of saffron.

On a final note - its certainly not traditional - but next time I make this I think a thinly sliced red chilli would work in any of these dishes!! But I like chillies in everything!