I love this time of year when the weather is just right, the sun shining but still a cool breeze. It is the perfect time to eat some feel good food, outside with family and friends. That is why this recipe is perfect for this time of year. The versatility of the salmon allows this dish to be eaten hot or cold. You can serve it fresh off the pan or cold from a cooler at a picnic. Also, that the mix of the spicy salmon with the freshness from the salsa is what makes this recipe a delight to eat.
Blackening is one of my favorite ways to cook fish. I really love the flavor and texture it adds to the fish. Additionally, salmon has been my favorite fish to eat, ever since I was young. You may feel hesitant to put a salsa with a fruit on fish but trust me, its magic! The mango salsa takes this fish to a whole other level. The mango really adds a nice sweetness a creaminess to the salsa which pairs well with the salmon. There are only three weeks left of school and I can’t wait for summer to get in full swing!
Blackened Salmon with Mango Salsa
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- ½ teaspoon oregano
- 2 lb salmon cut into 2 inch portions
- 2 tablespoon vegetable oil
- 1 cup mango, chopped
- ¼ cup radish, diced
- ½ red bell pepper, chopped
- ¼ cup red onion, chopped
- 2 teaspoons cilantro, chopped
- 1 teaspoon jalapeno, diced
- 3 teaspoons lime juice
- In a small bowl, combine the cumin, chili powder, smoked paprika, onion powder, kosher salt, freshly ground pepper, and oregano. Coat the salmon with the spice mixture on all sides. Sear the salmon for 5 minutes per side in a large skillet with the vegetable oil. In a medium sized bowl combine the mango, radish, red pepper, red onion, cilantro jalapeno, lime juice, salt, and pepper. Spoon the Mango Salsa over the cooked salmon and enjoy!