Blackened wild salmon fillets seasoned with blackened seasoning such as cayenne, paprika and herbs are seared in a skillet then topped with a fresh mango salsa – if you can take the heat, then you'll love this dish!
For the mango salsa:
1large ripe mango(peeled, seeded and coarsely chopped)
2tbspchopped fresh cilantro
1small clove garlic(minced)
2tbspfresh lime juice
For the salmon:
5sprigs fresh thyme(washed, leaves removed and chopped)
1tablespoonfreshly chopped oregano leaves
1lb4 pieces wild salmon fillet, skin-on
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 very 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. Serve topped with salsa.