Guest Post by: Janice Amee’s Gluten Free
This blackened salmon has been coated with a mixture of spices and herbs that make up the Cajun seasoning, and then cooked over a medium to high flame so that it’s crisp and spicy on the outside and tender and moist on the inside. You may use another fish, if you like. Mahi-mahi, tilapia, cod, orange rough are all good choices.
The Cajun seasoning can be made up well in advance of when you need it. Simply store it in a sealed bag or jar. Double or triple the recipe, if you’d like to have enough seasoning on hand for other dishes. It’s great on chicken, potatoes, Brussels sprouts, things like that. This recipe makes enough to coat the front and back of approximately 3 – 4 salmon steaks, or more if you choose to sprinkle it on instead of coating it (as I have done).
The mango relish is delicious with this dish because it’s naturally sweet and quite refreshing with the heat of the Cajun spices. You may substitute the mango with papaya – even cantaloupe would work. You may also substitute fresh cilantro for the fresh basil – for a different flavor.
BLACKENED SALMON WITH MANGO SALSA
- CAJUN SEASONING –
- chili powder – 1 Tablespoon
- paprika – 1 Tablespoon
- garlic powder – 1 Tablespoon
- cayenne pepper – 1/4 – 1/2 teaspoon
- sea salt – 3/4 – 1 teaspoon
- ground black pepper – 1/2 teaspoon
- dried thyme – 1/4 teaspoon
- dried oregano – 1/4 teaspoon
- MANGO RELISH –
- mango – 1 (approximately 1 1/2 cups)
- yellow or red pepper – 1/2 cup (finely chopped)
- red onion – 1/4 cup (finely chopped)
- fresh basil OR cilantro – 2 Tablespoons (minced)
- lemon or lime juice – 1 Tablespoon
- sea salt – 1/4 teaspoon
To Make the Cajun Seasoning: Measure and mix together the spices and herbs. If you like things on the spicier side, go ahead and add 1/2 teaspoon cayenne pepper (or more).
To Make the Mango Relish: I find it easiest to peel the mango with a potato peeler. Then slice it in half. Scoop out the seeds and dice the mango into small cubes. Add to this the finely chopped yellow or red bell pepper, finely chopped red onion, minced fresh basil, lemon or lime juice and salt. Stir, cover, and refrigerate.
To Cook the Fish: Pour a little oil into the skillet so the fish doesn’t stick and heat it up while you coat the fish. Sprinkle the seasonings onto a plate and lay the fish first on one side and then on the other (to coat) or simply sprinkle on each side if you prefer less seasoning.
Saute the fish – approximately 2 – 5 minutes each side – depending on the thickness of the salmon and whether it’s a filet or steak.
Serve with the mango relish and enjoy! 🙂
For more delicious, healthy and gluten-free recipes: www.JaniceAmeesGlutenFree.com
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