Cajun Blackened Salmon with Mango Salsa

• 4 salmon fillets, about 6 ounces each
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Salt, to taste
• Black pepper, to taste

Steps

1. 1 Pat salmon fillets dry with paper towels and season both sides with Cajun seasoning.
2. 2 Heat olive oil in a large skillet over medium-high heat.
3. 3 Place salmon in the skillet, skin-side down, and cook for 4 minutes. Flip and cook another 3-4 minutes until desired doneness.
4. 4 While salmon cooks, combine mango, red bell pepper, red onion, jalapeño, and cilantro in a bowl.
5. 5 Stir in lime juice and season with salt and pepper to taste.
6. 6 Remove salmon from heat and let rest for a couple of minutes.
7. 7 Serve each fillet topped with a generous scoop of mango salsa.

Equipment

• Large skillet
• Spatula
• Cutting board
• Knife

Variations

• Substitute catfish or tilapia for salmon if preferred.
• Add avocado chunks to the salsa for extra creaminess.

Substitutions

• Use frozen mango if fresh isn't available.
• Replace jalapeño with a pinch of cayenne for a similar kick.

Pairings

• Steamed asparagus
• Cornbread muffins

Nutrition

Tips

• For extra smoky flavor, use a cast iron skillet.
• Adjust the amount of jalapeño to your spice preference.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 350°F.

Freezing: This dish does not freeze well due to the fresh salsa. Best enjoyed fresh.

Serving Suggestions

• Serve with a side of jasmine rice or a fresh green salad.
• A crisp Sauvignon Blanc pairs beautifully with this dish.

FAQ