Blackened Salmon with Tropical Fruit Salsa
Minutes Prep time: 20
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 30
Servings: 4
Difficulty: easy
1 medium ripe mango, peeled, chopped (1 med = about 3/4 cup)
1 small ripe papaya, peeled, seeded, chopped (1 small = 1/2 cup)
2 tablespoons minced red onion
2 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro
1-1/2 teaspoons chopped fresh mint leaves
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon ground white pepper
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1-1/2 teaspoons ground mustard
1-1/4 teaspoons ground thyme
1-1/4 teaspoons ground red pepper
PAM® Coconut Oil No-Stick Cooking Spray
4 salmon fillets, remove skin, pat dry (4 fillets = 1 lb)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 37 mg | 4% |
Carbohydrate | 15 g | 5% |
Cholesterol | 56 mg | 19% |
Total Fat | 12 g | 18% |
Iron | 1 mg | 5% |
Calories | 246 kcal | 12% |
Sodium | 275 mg | 11% |
Protein | 21 g | 41% |
Saturated Fat | 3 g | 13% |
Sugars | 11 g | 1% |
Vitamin C | 50 mg | 83% |
Preheat oven to 425°F. Make Salsa: combine mango, papaya, onion, orange juice, lime juice, cilantro and mint in medium bowl. Gently toss to mix; set aside.
Make Spice Blend: stir together paprika, salt, white pepper, black pepper, garlic powder, onion powder, dry mustard, thyme and red pepper in small bowl. Spread 2 tablespoons of the Spice Blend on large plate. Store remaining Spice Blend in an airtight container for future use.
Cook Salmon: place prepared fillets, flesh-side down, on plate with Spice Blend. Press fillets into mixture. Shake off excess mixture; set aside. Discard any remaining seasoning on plate.
Spray large skillet with cooking spray. Turn on stove/kitchen vent. Heat skillet on high until hot. Add fillets, seasoned side down. Cook 1 to 2 minutes or until seasoning has darkened and formed a crust. Turn fillets over and cook second side 1 to 2 minutes or until golden brown. Place fillets in shallow baking pan. Bake uncovered 3 to 5 minutes or until salmon is opaque and flakes easily with a fork.
Serve each fillet with 1/4 cup salsa. Cover and refrigerate remaining salsa.
Salmon fillets, about 1/2-inch thick, can be cooked in the skillet until done; cook 2 to 2-1/2 minutes per side. Thicker fillets should be browned and then finished in oven as described above for best results.
The Spice Blend makes enough to prepare this recipe 4 times. The blend also is great rubbed on other seafood, poultry and meat.
To determine if the skillet is 'hot', sprinkle a few drops of water into the skillet. The water will sizzle and evaporate immediately when the skillet is hot enough to start cooking.
Blackened Salmon with Tropical Fruit Salsa