Blackened Salmon Bowls with Mango Salsa
By Stephanie Engoy
Images
Serves
4
Ingredients
For the blackened salmon:
2 tsp chili powder
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp brown sugar
2 tsp salt
1 tsp black pepper
2 lb salmon
2 tbsp neutral cooking oil
For the mango salsa:
1 serrano or jalapeno, finely chopped (seeds removed for less heat if desired)
1 mango, peeled and finely chopped
1/4 bunch of cilantro, finely chopped
1 tomato, finely chopped
1/4 onion, finely chopped
Juice of 1 lime
Salt to taste
For assembling:
Cooked white rice
Black beans
Lime wedges
2 tsp chili powder
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp brown sugar
2 tsp salt
1 tsp black pepper
2 lb salmon
2 tbsp neutral cooking oil
For the mango salsa:
1 serrano or jalapeno, finely chopped (seeds removed for less heat if desired)
1 mango, peeled and finely chopped
1/4 bunch of cilantro, finely chopped
1 tomato, finely chopped
1/4 onion, finely chopped
Juice of 1 lime
Salt to taste
For assembling:
Cooked white rice
Black beans
Lime wedges
Procedure
In a small bowl combine all the seasonings for the blackened salmon, then rub it generously over the salmon filets, pressing it gently to adhere.
Heat the oil in a medium-sized skillet over medium-high heat and sear the salmon on all sides until fully cooked through and flakey, about 3-4 minutes on each side.
As the salmon cooks, make the mango salsa by combining all of the ingredients in a medium-sized bowl.
Once the salmon and mango salsa are both ready, assemble the bowls by adding a layer of white rice, then top with the blackened salmon, black beans, salsa and serve with fresh lime wedges. Enjoy!
Heat the oil in a medium-sized skillet over medium-high heat and sear the salmon on all sides until fully cooked through and flakey, about 3-4 minutes on each side.
As the salmon cooks, make the mango salsa by combining all of the ingredients in a medium-sized bowl.
Once the salmon and mango salsa are both ready, assemble the bowls by adding a layer of white rice, then top with the blackened salmon, black beans, salsa and serve with fresh lime wedges. Enjoy!
Blackened Salmon Bowls with Mango Salsa
By Stephanie Engoy
Serves
4
Ingredients
For the blackened salmon:
2 tsp chili powder
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp brown sugar
2 tsp salt
1 tsp black pepper
2 lb salmon
2 tbsp neutral cooking oil
For the mango salsa:
1 serrano or jalapeno, finely chopped (seeds removed for less heat if desired)
1 mango, peeled and finely chopped
1/4 bunch of cilantro, finely chopped
1 tomato, finely chopped
1/4 onion, finely chopped
Juice of 1 lime
Salt to taste
For assembling:
Cooked white rice
Black beans
Lime wedges
2 tsp chili powder
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp brown sugar
2 tsp salt
1 tsp black pepper
2 lb salmon
2 tbsp neutral cooking oil
For the mango salsa:
1 serrano or jalapeno, finely chopped (seeds removed for less heat if desired)
1 mango, peeled and finely chopped
1/4 bunch of cilantro, finely chopped
1 tomato, finely chopped
1/4 onion, finely chopped
Juice of 1 lime
Salt to taste
For assembling:
Cooked white rice
Black beans
Lime wedges
Procedure
In a small bowl combine all the seasonings for the blackened salmon, then rub it generously over the salmon filets, pressing it gently to adhere.
Heat the oil in a medium-sized skillet over medium-high heat and sear the salmon on all sides until fully cooked through and flakey, about 3-4 minutes on each side.
As the salmon cooks, make the mango salsa by combining all of the ingredients in a medium-sized bowl.
Once the salmon and mango salsa are both ready, assemble the bowls by adding a layer of white rice, then top with the blackened salmon, black beans, salsa and serve with fresh lime wedges. Enjoy!
Heat the oil in a medium-sized skillet over medium-high heat and sear the salmon on all sides until fully cooked through and flakey, about 3-4 minutes on each side.
As the salmon cooks, make the mango salsa by combining all of the ingredients in a medium-sized bowl.
Once the salmon and mango salsa are both ready, assemble the bowls by adding a layer of white rice, then top with the blackened salmon, black beans, salsa and serve with fresh lime wedges. Enjoy!