Blackened Salmon with Mango Salsa
Erin
ingredients
- Salmon Fillets
- 4 x 7 ounce portions of salmon with skin (or use other fish such as halibut)
- 1 1/2 tbsp blackening spice
- 1 tbsp olive oil
- Mango Salsa:
- 2 mangos cubed into 1/2 inch pieces
- 2 green onions sliced thinly
- 2 tbsp red onion, chopped fine
- 4 Tbsp plain yogurt
- 3-4 tbsp cilantro, chopped roughly
- 2 tbsp fresh basil
- 2 tbsp red pepper, chopped into 1/4 inch cubes
- Juice of 2 limes
- Salt and pepper to taste
- Blackening Spice
- 1 tbsp ground cumin
- 2 tbsp paprika
- 1 tbsp salt
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp plus 1 tsp cayenne
- 1 tbsp white pepper
- 1/2 tbsp thyme
- 1/2 tbsp ground black pepper
- 1/2 tbsp oregano
directions
- 1
Preparing Fish: pat dry with towel and rub on desired about of blackening spice to one side - the flesh side.
- 2
Grilling: preheat well oiled grill to med-high heat. Place the fish skin side down and grill for 4-5 min then flip and grill other side for 4-5 min, until fish is opaque. Do not over cook. Serve immediately with mango salsa and side dish.
- 3
Mango Salsa:
- 4
Combined all ingredients in a bowl and add season to taste with salt and pepper. Chill mixture in refrigerator for 20 minutes before serving.
- 5
Blackening Spice:
- 6
Combine all ingredients and store in airtight container for up to 2 mths. Makes 1/2 cup.
Source: Erin
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews