With the He and She gang getting together on the weekend, it was the perfect time to try out Paleoista's Blackened Salmon with Mango Salsa recipe. Although I do not eat Paleo, books like Paleoista have great recipes that are almost always clean! Besides, if you tell me anything about the words "salsa," I'm there - I could eat Mexican food for every meal!
Blackened Salmon with Mango Salsa
Paleoista, Nell Stephenson
1 ripe mango, peeled, pitted and cut into 1/2 in squares
1/2 C fresh minced cilantro
1 TBSP freshly squeezed lime juice
1/4 C peeled and diced red onion
1 garlic clove, peeled and crushed
1 medium tomato, seeded and chopped
2 TSP paprika
1 TSP ground dried oregano
1 TSP ground dried thyme
1/8 TSP cayenne pepper
1/4 TSP freshly ground black pepper
1/4 TSP freshly ground white pepper
1/2 TSP salt-free garlic powder
1/2 TSP ground cumin
Two 6 or 8 ounce skin-on, wild caught salmon fillets (6 for the girls, 8 for the boys)
2 TBSP extra virgin olive oil
2 slices fresh lemon (optional - for garnish only)
1. Combine the mango, cilantro, lime juice, onion, garlic and tomato in a small bowl. Stir, cover and refrigerate.
2. Combine paprika, oregano, thyme, cayenne, black pepper, white pepper, garlic powder and cumin in a small bowl, mixing well. Pat the fish dry with paper towels and press the spice mixture on the flesh of the salmon. (He & She Tip: Use the back of the spoon that you mixed the spices together with to press it onto the salmon - this will eliminate an extra utensil to wash!)
3. Heat the oil in a cast-iron skillet over high heat. Place the fish in the skillet, flesh side down and cook for 2 minutes. Flip over and cook on the skin side for 2 additional minutes. Ensure the internal temperature of the fish is 160 degrees F prior to serving.
Makes 2 servings.
Mets: (6oz Salmon Fillet, 1/2 of Salsa Mixture)
Calories - 490/
Fat - 28g
Protein - 40g
Carbohydrates - 26g
Sugars - 17g
Sodium - 107mg
If you are anything like me, you may want to consider cooking this dish with the windows open in your house! For some reason, I haven't mastered my cast-iron cookware yet!