Dark wild salmon fillets seasoned with black spices such as cayenne, bell pepper and herbs are cut into a frying pan and then topped with a fresh mango salsa – if you can take the heat, you will love this dish!
Blackened salmon with mango salsa
I love salmon, some of my favorite recipes here are salmon with Avocado Bruschetta, Maple Soy Glazed Salmon and honey Teriyaki Salmon, just to name a few! I am always looking for new ways to cook salmon and loved this healthy black salmon! The spice of the salmon pairs perfectly with the sweetness of the mango salsa.
I searched for a good black spice gum and came across a recipe from Alex Guarnaschelli. Now I'm a bit of spice I have to admit and I had to open my windows while this was cooking because the spice made me cough (yikes!). Of course, I was nervous that this would be too spicy for my taste buds, but the sweet mango salsa gave me a relief from the heat. And even though it was a little hot, I could eat just fine (with a glass of water).
How to Make Black Spices
You can double or triple the spice mix. Combine paprika, cayenne, thyme, oregano and salt in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.
Next time I do this, maybe I'll use less cayenne to tone it down. BUT, if you like it hot, I wouldn't change anything! I used salmon because of all the wonderful omega, but you can use whatever fish you fancy (cooking time may be customized) or try these black scallops! This is ready in less than 30 minutes to finish, so it's perfect for one meal a week. Enjoy!
Blackened salmon with mango salsa
Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes
Dark wild salmon fillets seasoned with black spices such as cayenne, paprika and herbs are cut into a frying pan and then topped with a fresh mango salsa – if you can take the heat, you will love this dish!
For mango salsa:
- 1 large ripe mango, peeled, seeded and coarsely chopped
- 1-2 tablespoons minced fresh coriander
- 1 small clove of garlic, chopped
- 2 tablespoons fresh lime juice
For the salmon:
- 1 tablespoon pepper
- 1/2 tablespoon cayenne
- 5 sprigs of fresh thyme, washed, leaves removed and chopped
- 1 tablespoon freshly chopped oregano leaves
- 1 teaspoon kosher salt
- 1 pound 4 pieces of wild salmon fillet, skin
- cooking spray calculated with 1 teaspoon canola oil
Combine all salsa ingredients in a bowl, season to taste with salt and pepper, and refrigerate salsa until ready to serve. Make 1 cup.
In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Place the mixture on a plate or other flat surface and coat the salmon fillets.
Heat a large thin-bottomed pan or cast-iron pan over medium heat and spray generously with oil. When the salmon is very hot, add the meat down and cook for 2 to 3 minutes. Use a spatula to gently turn the salmon, then cook for another 5 to 6 minutes. Serve topped with salsa.
Serving: 3 oz salmon + salsa, calories: 227 kcal, carbohydrates: 12 g, protein: 30 g, fat: 7 g, saturated fat: 1 g, cholesterol: 76 mg, sodium: 681 mg, fiber: 2 g, sugar : 8g
Blue Smart Points: 1
Green smart points: 4
Purple Smart Points: 1
Points +: 6
Keywords: black salmon, ground black salmon, healthy black salmon, how to black salmon, how to make black salmon
Place the salmon on a platter, top with mango salsa and serve immediately.
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