Ingredients:
2 tablespoons fresh lemon juice
4 salmon fillets
1 tablespoon brown sugar
1 teaspoon cocoa powder
3 teaspoons chili powder
2 teaspoons grated fresh lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 lb fresh shiitake mushrooms or 1/2 lb oyster mushrooms, sliced
3 tablespoons olive oil
salt & freshly ground black pepper
2 chili peppers or 2 jalapeno peppers, finely chopped ( and de-seeded if you want a milder dish)
4 small tomatoes, preferrably vine-ripened,chopped and seeded
1 medium red onions, finely chopped
3 cloves minced garlic
1/4 cup fresh herbs, finely chopped ( I use a parsley, sage, rosemary and thyme mixture but you can adjust to your tastes and what you hav)
2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
Directions:
Preheat oven to 400 degrees F.
Combine brown sugar, cocoa powder, cinnamon, chili powder, lemon rind, cumin and salt in a bowl.
Splash a bit of lemon juice over each piece of fish and then rub the spice mixture all over the fish.
Place in a dish and bake for 15 minutes or until fish flakes easily when tested with a fork.
While that’s cooking you can make the relish.
In a bowl, toss the mushrooms, tomatoes, chili peppers, garlic, onion, salt and pepper with 2 tablespoons of the oil and a sprinkle of salt and pepper.
Heat the remaining oil in a small pan and fry the mushroom mixture for about five minutes or until cooked through and the tomatoes have softened.
Put in a bowl, draining off any excess juices, and add the herbs, vinegar and lemon juice to the mushroom mixture.
Season to taste with salt and pepper, before serving alongside the salmon with some basmati rice.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.