Seared Salmon with Mango
8,9 / 10
ready in 28 min.
- 2 tablespoons ground paprika
- 1 tablespoon ground cayenne pepper
- ½ tablespoon Onion powder
- 1 teaspoon coarse salt
- ¼ teaspoon dried Basil
- ¼ teaspoon dried oregano
- 8 sprigs fresh thyme (washed and finely chopped)
- 4 fresh Salmon fillet (175 g | 6 oz each; skin and pin bones removed)
- ½ cup melted butter (divided)
- 4 handfuls fresh Frisée (rinsed and spun dry; to serve)
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, basil, oregano, and thyme together to blend. Place the mixture in a shallow pie plate or baking dish.
Rinse the salmon fillets under cold running water and pat completely dry with paper towels. Brush salmon on both sides with 1/4 cup melted butter.
In a large, heavy-bottomed skillet, drizzle half of the remaining butter. Cook the salmon, until blackened, 3 to 4 minutes. Using a spatula, turn the fillets, drizzle remaining butter, and continue cooking until blackened and crispy, about 3 to 4 minutes. Fillets should flake easily with a fork.
Serve on a bed of frisee with Mango Salsa.
For Mango Salsa:
In a non-reactive bowl, combine avocado, mango, cilantro and lime juice. Season with salt and pepper. Gently toss to incorporate. Spoon on top of blackened salmon fillets.