Salmon with Mango Salsa

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5 from 1 vote

Blackened salmon served over cilantro lime rice with mango and jalapeno salsa.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Servings:

Author: Shawn Williams

Ingredients

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

Instructions

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.

Notes

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.

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