Seared Salmon with Mango
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps ground paprika
- 1 Tbsp ground cayenne pepper
- ½ Tbsp Onion powder
- 1 tsp coarse salt
- ¼ tsp dried Basil
- ¼ tsp 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)
- For Mango Salsa
- 1 ½ cups ripe Avocados (peeled and chopped)
- 1 cup ripe Mangoes (peeled and chopped)
- 1 Tbsp fresh cilantro (rinsed and finely chopped)
- 4 Tbsps fresh Lime juice
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
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.
2.
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.
3.
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.
4.
Serve on a bed of frisee with Mango Salsa.
5.
For Mango Salsa:
6.
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.
