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Blackened Salmon with Mango Salsa

5 from 6 votes

Spicy, blackened salmon fillets are topped with a fresh mango salsa – the perfect balance of spicy and sweet, hot and cold.

Prep Time: 20

Cook Time: 10

Total Time: 30

Yield: 4 Servings

Course: Dinner, Lunch

Cuisine: American

Equipment

cast iron skillet

Ingredients

For the mango salsa:

1 large ripe mango (peeled, seeded and coarsely chopped)
2 tbsp chopped fresh cilantro
1 small clove garlic (minced)
2 tbsp fresh lime juice

For the salmon:

1/2 tablespoon paprika
1/2 teaspoon cayenne
5 sprigs fresh thyme (washed, leaves removed and chopped)
1 tablespoon freshly chopped oregano leaves
1 teaspoon kosher salt
1 lb wild salmon fillet (skin-on, cut into 4 pieces )
cooking spray

Instructions

Combine all the salsa ingredients in a bowl, season to taste with salt and pepper and refrigerate salsa until ready to serve. Makes 1 cup.
In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the salmon fillets.
Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and generously spray with oil. When hot add the salmon, flesh side down and cook for 2 to 3 minutes. Use a spatula to carefully turn the salmon, then cook an additional 5 to 6 minutes until the skin is charred and the salmon is cooked. Serve topped with salsa.

Notes

To make this in the air fryer, spray basket with oil and air fry 400F about 4 minutes on each side.

Nutrition

Serving: 1piece salmon + salsa, Calories: 227kcal, Carbohydrates: 12g, Protein: 30g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 76mg, Sodium: 681mg, Fiber: 2g, Sugar: 8g

- WW Points: 0

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