Need a quick dinner? 15 minutes and this is ready. Blackened Salmon with Mango Salsa – Healthy, Eat Clean and Paleo Friendly!
Mangoes are where it’s at! (With them in season right now, they are super easy to find as well.) Aside from some of the antioxidant benefits of mangoes, they just taste good and are the perfect sweet treat on a hot summer day.
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!
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!Print
- 1 ripe mango, peeled, pitted and cut into 1/2 in squares
- 1/2 cup fresh minced cilantro
- 1 TBSP freshly squeezed lime juice
- 1/4 cup 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)
- Combine the mango, cilantro, lime juice, onion, garlic and tomato in a small bowl. Stir, cover and refrigerate.
- 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!)
- 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.