blackened salmon

Ingredients

• 1.5 lbs Salmon Fillets, skin on or off
• 2 tbsp Blackening Seasoning
• 2 tbsp Olive Oil
• 1 Ripe Mango, diced
• 1/2 Red Onion, finely diced
• 1/2 Red Bell Pepper, finely diced
• 1/4 cup Fresh Cilantro, chopped
• 2 Limes, juiced
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. Prepare the Salmon: Pat the salmon fillets dry with paper towels.
2. Season the Salmon: In a shallow dish, combine the blackening seasoning, salt, and pepper. Coat the salmon fillets thoroughly with the mixture.
3. Sear the Salmon: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down (if using skin-on) in the hot skillet.
4. Cook for 4-5 minutes, or until the skin is crispy and the salmon is cooked through. Flip the fillets and cook for another 2-3 minutes, or until cooked to your desired doneness.
5. Prepare the Mango Salsa: While the salmon is cooking, combine the diced mango, red onion, red bell pepper, and cilantro in a medium bowl.
6. Add the juice of 2 limes and season with a pinch of salt and pepper. Mix well.
7. Serve: Serve the blackened salmon immediately over a bed of rice or quinoa. Top with a generous spoonful of the mango salsa.

Notes

• For best results, use fresh blackening seasoning. You can find it at most grocery stores or online.
• Don’t overcrowd the pan when searing the salmon. Cook in batches if necessary.
• To avoid sticking, make sure the pan is very hot before adding the salmon.
• Store leftover blackened salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven.
• A cast-iron skillet is ideal for searing blackened fish, as it retains heat well.