Mix 1 tbsp smoked paprika, 1/2 tsp oregano, 1/4 tsp cayenne, 1/2 tbsp palm (or light brown) sugar, zest of 1 lime, 1 crushed clove of garlic and 1,5 tbsp oil in a bowl with a good pinch of salt.
Drain a 400g can of black beans.
Fry half of the spice paste in a saucepan for 3 mins, then add the beans, stir well and softly warm them
- Remove the inside of a red paprika and blacken under the grill in about 10 mins.Slice a red onion very thinly
Brush the remaining spice paste over two 150g salmon filets on, then . bake in the hot oven for 10 mins, until the salmon is not yet cooked through.
Meanwhile, for the salsa, halve, stone and finely chop 1 large ripe avocado and 1 small ripe mango. Mix with juice of 1 lime, 1/2 finely chopped red chilli, chopped coriander and some salt.
Remove the black skin from the paprika and slice. Mix the lukewarm beans with the salsa, the red onions and the paprika slices.
Serve as shown with lime wedges for squeezing over.
(Here the original recipe on BBC Good Food)
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