Blackened salmon served over cilantro lime rice with mango and jalapeno salsa.
- 2 6-8 ounce salmon filets, skin removed
- 2–3 tablespoons blackening seasoning (old bay or make your own with ingredients below)
- 1 tablespoon olive oil
Cilantro lime rice
- 1 cup long grain, jasmine, or basmati rice, uncooked
- 2 teaspoons extra virgin olive oil
- 3–4 tablespoons very finely chopped cilantro, stems included
- 1/2 lime, juice squeezed
- salt, to taste
Jalapeno mango salsa
- 1 diced mango (about 3/4 cup)
- 1/2 cup packed cilantro leaves, chopped
- 1 roma tomato, diced
- 1/2 medium red onion, diced
- 1 lime, juice squeezed
- 4–5 slices fresh jalapeno, diced
homemade blackening seasoning (makes 6 tablespoons)
- 1 1/2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried basil
- 1 teaspoon salt
- If making your own blackening seasoning, combine all ingredients in a small bowl or container and mix to incorporate. This recipe makes 6 tablespoons so you will have plenty extra.
- Combine mango jalapeno salsa ingredients in a small bowl, stir to mix, and set aside.
- Generously season each salmon filet with blackening seasoning until fully coated on all sides. Note, store-bought blackening seasoning tends to be salty. If you’re salt sensitive, I’d recommend using a thin dusting. Squeeze a little lime juice over each side of each filet and rub it in.
- Heat 1 tablespoon of olive oil in a cast iron skillet on medium-high heat. Once hot, sear salmon for 3-4 minutes per side, flipping once, for medium. Sear for 4-5 minutes per side if you prefer your salmon more flakey and well done. Do not move, prod, or poke salmon while cooking. Leave it alone to let a crust form.
- Meanwhile, cook the rice according to the instructions on the package. Let rest covered for 5 minutes after it has been removed from the heat.
- With the rice still in the saucepan, fluff the rice using a fork. Add olive oil and season with salt, to taste. Toss to mix. Add cilantro and lime juice. Toss until cilantro is evenly distributed. Transfer to a bowl and serve immediately. Add additional lime juice (or zest), cilantro, or salt as needed.
- Serve salmon over a bed of rice topped with mango salsa. Serve with extra lime wedges if desired.
This recipe works best in a cast iron skillet. You can alternatively grill the salmon for 3-4 minutes per side on medium-high heat. Just be sure to grease the grates well to ensure it doesn’t stick.