Mojo sauce originated in the canary islands and is used to flavour a variety of dishes. This dish uses a simple mojo recipe to flavour salmon pieces. The key to this dish is to turn the fish gently during cooking to prevent the fish from flaking apart.

Method:

1. Using a small food processor blitz the garlic, paprika, cumin, olive oil and vinegar until mixed through. If you only have a larger food processor, you may find it easier to crush the garlic with the side of a knife, and continue to use the side of the knife to rub the crushed garlic into a paste, then combine the ingredients in a bowl and mix very thoroughly with a fork.

2. Cut the salmon into bite size pieces.

3. In a non stick frying pan using low fat cooking spray, fry the salmon gently turning occasionally, until cooked through in around 7- 8minutes.

4. Combine the salmon with the mojo sauce and serve with couscous and roasted vegetables.