If you want to create a smoky BBQ experience without having to leave your kitchen, blackening is a wonderful cooking technique to achieve that! Whether you're looking for a Fish Friday recipe with a difference or are simply in the mood for a hearty smoky charred meal for dinner, our Blackened Salmon with Mango Salsa recipe is our best fish recipe to date! Everything from the smoky seasoning to the fresh and zingy mango salsa makes this recipe a winner!
Cast-Iron Skillet (or heavy wide-based frying pan)
For Blackened Salmon:
½tspmixed dried herbs
2salmon fillets (approx.120g each)
For Mango Salsa:
½ripe mangocut into small cubes
1small ripe avocadocut into small cubes
10gfresh corianderfinely chopped
⅛red onionfinely chopped
¼red chillifinely chopped
¼limejuice & zest
½lime cut in wedges
Prepare the mango salsa by mixing all the ingredients in a bowl. Season with salt and pepper and set this aside for later.
Start cooking rice following packet instructions. When cooked, drain and keep warm in a covered pan.
Make the blacken seasoning by mixing all the spices and salt in a small bowl.
Melt the butter (but do not let it boil or brown). Pour it over the salmon fillets. With your fingers, rub the seasoning all over the salmon fillets.
Heat your cast iron skillet or a non-stick frying pan on high heat. No need to add oil, but make sure it is very hot before you add the salmon.
Add the fillets skin side up. Cook the fillets for 3-4 minutes.
Gently flip the fillets and cook for another 3-4 minutes basting continuously. When cooked, squeeze over the juice of half the lime.
Serve your salmon with rice and a couple of spoonfuls of mango salsa!
If you're cooking for a crowd, you may find it easier to bake the whole side of salmon. Simply rub the seasoning all over, place on a baking tray and bake at 230C Fan for 10-15 minutes, depending on the thickness of your salmon.