Blackened Salmon with Mango Salsa

• Gluten free

• Seafood

  • 4 Salmon fillets (4-6 oz, fresh

• Produce

  • 1/4 cup Cilantro
  • 1 Garlic clove
  • 1 tsp Garlic powder
  • 1/2 Jalapeno, diced (about 2 tablespoons
  • 2 Lime
  • 3 Mangos
  • 1/2 tsp Oregano, dried
  • 1/2 Red bell pepper, diced (about 1/4 cup
  • 1/2 Red onion, diced (about 1/4 cup
  • 1/2 tsp Thyme, dried
  • 2 sprigs Thyme

• Baking & Spices

  • 3/4 tsp Black pepper
  • 1/2 tsp Cayenne pepper
  • 1 tbsp Paprika, sweet smoky
  • 2 tsp Salt
  • 1 Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 2 tbsp Butter

Found on vodkaandbiscuits.com

Description

Ingredients

• 1 tablespoon sweet smoky paprika (or regular paprika)
• 1 tablespoon sugar (omit for Whole30)
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 3/4 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 4 fresh salmon fillets (4-6 oz)
• 2 tablespoons butter (substitute ghee for Whole30)
• 2 sprigs thyme
• 1 lime
• 1 garlic clove, smashed
• olive oil as needed
• 3 mangos, peeled and diced
• 1/2 red onion, diced (about 1/4 cup)
• 1/2 red bell pepper, diced (about 1/4 cup)
• 1/4 cup chopped cilantro
• 1/2 jalapeno, diced (about 2 tablespoons)
• salt as needed
• 1 lime

Directions

• Mix together the spices to create the blacken seasoning. Brush the fillets on both sides with olive oil. Dredge the fillets in the seasoning. Use your fingers to rub excess seasoning on all sides of the fillets. Melt the butter in a cast iron or large skillet over medium-high heat. Add a splash of olive oil to prevent the butter from burning. Add the fillets, then the spring of thyme and garlic. The thyme should sizzle! Cook the fillets 3-4 minutes until blackened, spooning the butter over the top of each fillet (basting). Carefully flip and cook another 3-4 minutes, while basting, until the fish can easily flake with a fork. Cooking times with vary depending on the size of your fillet. When finished, squeeze over the juice from a fresh lime. Keep the salmon warm in the butter until serving. Serve with mango salsa (below).
• Add the mango to a bowl and set aside. Combine the red pepper, red onion, jalapeno, and cilantro in a bowl and mix. Add a spoonful at a time to mango, mixing, and adding more as needed. I use about 3 spoonfuls! Add the juice of 1 lime to the salsa and a sprinkle of sea salt. Mix, taste, and adjust ingredients as desired. This is best if made in advance to let the flavors mingle.