Blackened Salmon with Mango Chow
Recipe and Photography by Maya Feller
Serves 4
INGREDIENTS
For the 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
1/4 teaspoon salt
1 cup white vinegar
1-2 hot peppers of choice depending on heat tolerance, seeded and minced (or 1 tablespoon pepper sauce)
For the Blackened Seasoning
1 tablespoon paprika
1 tablespoon smoked paprika
1/4 teaspoon black pepper
1/2 tablespoon cayenne
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon dried oregano
4 Pure Fish Kvaroy Arctic Salmon Filets (2 trays)
DIRECTIONS
Make the chow by adding mango and cucumber into a mixing bowl and tossing to combine. Add the salt, garlic, vinegar (or lime juice), peppers, and cilantro. Set aside to marinate for a minimum of 30 minutes.
Preheat broiler.
Whisk together the seasonings for the blackened spice powder.
With 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 tray about 5 inches from broiler and broil for about 8 minutes until internal temperature is 145 fahrenheit.
Plate with mango chow and serve.
