Blackened Salmon with Mango Salsa | The Jewish Week | Food & Wine

Blackened Salmon with Mango Salsa

Blackened Salmon with Mango Salsa

Courtesy Eitan Bernath

Makes 6 servings

Facebook icon
Twitter icon

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

½ teaspoon oregano

2 lb salmon cut into 2 inch portions

2 tablespoon vegetable oil

1 cup mango, chopped

¼ cup radish, diced

½ red bell pepper, chopped

¼ red onion, chopped

2 teaspoons cilantro, chopped

1 teaspoon jalapeno, diced

3 teaspoons lime juice


In a small bowl, combine the cumin, chili powder, smoked paprika, onion powder, kosher salt, freshly ground pepper, and oregano. Coat the salmon with the spice mixture on all sides. Sear the salmon for 5 minutes per side in a large skillet with the vegetable oil. In a medium sized bowl combine the mango, radish, red pepper, red onion, cilantro jalapeno, lime juice, salt, and pepper. Spoon the Mango Salsa over the cooked salmon and enjoy!

Join The Discussion