Blackened Coho Salmon & Mango Avocado Salsa
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Salmon is a popular fish thanks to its healthy omega-3 fatty acids and vitamin D content. This tasty, protein-rich fish is also easy to cook.
This tender Coho salmon is topped with a bright and colorful mango avocado salsa. It’s going to transport you to the tropics with its unbelievable flavors.
Why is this blackened Coho salmon and mango salsa is so good?
The flavors blend beautifully together, everything taste amazingly fresh. It is perfect for a weeknight dinner and it is also ideal for company, it is super versatile so it can work for any occasion.
Is this recipe healthy?
Yes, this entire recipe is Whole30 compliant and paleo. There is no refined sugar added, no weird preservatives, or strange additives. It is also dairy & gluten free.
Is there a keto option for the mango avocado recipe?
The Coho salmon is a low carb recipe perfect for keto, but the mango avocado salsa is not keto friendly, but you can use strawberries instead of mango.
Is this salmon recipe complicated?
It’s an easy recipe. Simply brush your salmon with the mix and put in a hot pan until your desired doneness and you end with a nice and juicy blackened Coho salmon, you can find down to the recipe card the detailed instructions for the blacked Coho salmon and the mango avocado salsa as well.
How long should I cook the Coho salmon?
If you want your salmon medium-rare or medium, you might try cooking the flesh side of Coho salmon only 1 minute then flipping and cooking another 2-3 minute on the skin side, but if you like well-done cook for 2 minutes on the flesh side and 4 minutes on the skin side.
Is it okay to remove the skin before cooking?
If you don’t like to eat the skin, it is okay. The skin not only seals in moisture, but acts as a protective layer, and it’s easier to remove after cooking.
Can I use this recipe for other cooking methods?
You can use this recipe for grilled, pan sear, broil, or bake.
Could be the mango avocado salsa made ahead of time?
You can make this salsa ahead of time and chilled it for a better taste since the flavors have more times to meld. If you decide to make the mango avocado salsa ahead of time, then simply add all of your ingredients except the avocado. When you are ready to serve it, you simply have to drain off the liquid, chop the avocado and stir into the salsa.
How do I check if the mango is ripe?
Ripe mango feels soft when given a gentle squeeze and when a sweet, fragrant scent emanates from the steam-end of the fruits. To speed up the ripening process at home, store mango in a sealed paper bag at room temperature with a tomato.
2 (4 oz.) Sizzlefish Coho salmon, thawed
½ tsp Smoked paprika
¼ tsp Garlic powder
¼ tsp Onion powder
1/8 tsp Ground thyme
1 Tbsp extra virgin olive oil
Salt and pepper to taste
1/2 cup ripe mango peeled and diced
1/2 ripe avocado diced
1 Tbsp jalapeno finely diced
2 Tbsp red onion diced
1 tbsp freshly squeezed lime juice
2 Tbsp fresh cilantro leaves, coarsely chopped
¼ cup red bell pepper
Salt and white pepper to taste
For the Fish
For the Mango Avocado Salsa
For the Fish
Pat each fillet dry, using a paper towel.
In a small bowl mix, all the spices add salt, pepper, and the extra virgin olive oil, whisk until well blended.
Brush the pieces of our Coho salmon with the mix.
Heat a medium nonstick skillet over medium-high heat, gently add the fillets to the pan skin-side up first and cook for 1 to 2 minutes, flip and cook skin-side down for 3 to 4 minutes or until desired doneness.
For the Salsa
Combine the mango, avocado, jalapeño, red onion, lime juice, cilantro leaves and mix well, season with salt and white pepper to taste.
Note. You can get rid of the strong taste of the onion by soaking the diced onion in ice water while you are still chopping the other ingredients.