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Blackened Salmon with Mango Chow
By Maya Feller
November 10th, 2021
Over the last few weeks, we’ve spent some time discussing the importance of sustainable aquaculture and, specifically, the health benefits of eating salmon. Today, to wrap up our deep dive into salmon-based dishes, I want to share my recipe for Blackened Salmon with Mango Chow.
This will be, without a doubt, the easiest and most flavor-filled blackened salmon you have ever made. You will be in and out of your kitchen in a flash. Even better—it makes minimal mess!
To make this Blackened Salmon with Mango Chow, will need just two bowls, a sharp knife , some spoons, your seasoning, and salmon filets.
Once again, I used salmon sourced directly from Kvarøy Arctic, which is a third-generation family business that specializes in ethically raising their salmon with no hormones and no antibiotics.
The best part is that Kvarøy’s salmon contains double the amount of omega-3s as other farmed salmon, with a 3.5-ounce portion providing more than 2,000 mg! (You can shop their fillets here.)
But that’s not all. Thanks to the mangoes in this recipe for Blackened Salmon with Mango Chow, this dish also delivers some incredible nutrients, such as vitamin C, fiber, niacin, folate, and more. [1] Plus, you’ll get plenty of antioxidants and phytonutrients rom the cucumbers and radishes. [2, 3]
Finally, the seasoning mix used in this blackened salmon recipe offers a nice dose of vitamins and minerals as well. In fact, the paprika provides some vitamin A, vitamin K, and iron!
This dish only takes 30 minutes from start to finish, making it a go-to for busy weeknights. Try it once, and I’m sure it will soon become a regular feature in your weekly rotation. Keep reading to get your newest stable recipe!
Blackened Salmon with Mango Chow
Serves 4
Time: 30 minutes
Ingredients
Mango Chow:
2 large green mangoes, peeled and sliced into thick 1-inch strips
2 Persian cucumbers, sliced into half moons
1 bunch radishes thinly sliced
¼ teaspoon salt
1 cup white vinegar
1-2 hot peppers of choice depending on heat tolerance, seeded and minced (or 1 tablespoon pepper sauce)
Blackened Seasoning:
1 tablespoon paprika
1 tablespoon smoked paprika
¼ teaspoon black pepper
½ tablespoon cayenne
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon dried oregano
4 Pure Fish salmon filets (2 trays)
Directions
- Make the chow by adding the mangoes and cucumbers into a mixing bowl and tossing to combine. Add the salt, vinegar, peppers, and cilantro. Set aside to marinate for a minimum of 30 minutes.
- Preheat the broiler.
- In a small bowl, whisk together the seasonings for the blackened seasoning.
- With the salmon on the tray, generously sprinkle the seasoning blend over the tops of the fillets. There should be a full coat of seasoning, but you might not use your entire mixture (you can store the rest for a later use).
- Place the tray about 5 inches from the broiler and broil for about 8 minutes, or until the internal temperature is 145 degrees F.
- Plate with the mango chow and serve.
