This was another meal I made that I was not sure if it would work due to the combination of salmon rubbed with cacao, however it was an unusual taste - just make sure you do not put too much cacao on the salmon.
Ingredients 1 tbsp coconut or brown sugar
1 tsp cacao (or unsweetened cocoa)
1 tsp coriander, ground
½ tsp smoked paprika powder
¼ tsp cayenne, or to taste
2 pieces salmon
½ small shallot
1 tbsp red wine vinegar
1 tbsp parsley, chopped, or to taste
Preheat the oven to 220°/200° fan forced.
Mix the brown sugar, cacoa, coriander, paprika, a bit of salt and cayenne in a small bowl.
Put the salmon on a piece of baking paper on a baking sheet, and rub the salmon with the cacoa mixture - do not make it too thick as this quantity is slightly too much.
Cook the salmon until it is cooked through but still a bit opaque in the middle - about 6 to 8 minutes, depending on the thickness - do not overcook.
Meanwhile mix the shallot, vinegar and a bit of salt in a bowl and let it stand for a few minutes.
Zest the orange, and discard the peel and white pith.
Chop the orange coarsley.
Add the zest, chopped orange, parsley and a bit of oil to the shallot mixture, and stir to combine.
Serve the salsa with the salmon.
The next day I heated up the leftover salmon, and served it with stuffed avocado - also delicious!
NOTE - I generally use salmon with skin on as I find it cooks better this way and stays in a piece. It peels off very easily when cooked.