recipes

Blackened salmon

One of my favorite ways my mom makes salmon is by using a recipe for blackened salmon with mango salsa by Danielle Walker’s Against All Grain. It’s always a great go-to dinner, and the mango salsa on top is delicious. I’ve been trying to be more ambitious with my cooking at school this year, so I purchased some precut individual salmon fillets at the grocery store. My housemate Lindsay and I decided to make them for dinner one night and use the blackened salmon and mango salsa recipe. We didn’t particularly plan for it, so we didn’t have all of the necessary ingredients –  including salsa. We made our own version of the recipe with what we had:

  • 2 salmon fillets
  • about two large spoonfuls of butter
  • 1 garlic clove minced
  • 3/4 tsp paprika
  • 1/2 tsp sea salt
  • about 1 tsp of chopped onion
  • 1/4 tsp oregano
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp cracked pepper
  • 1/4 tsp basil
  • 1/4 tsp cayenne

To start, preheat the oven to 425 degrees Fahrenheit. Mix all of the ingredients except the salmon in a bowl. Once well mixed, rub on top of salmon. Bake the salmon for 14 minutes. While the salmon cooked, we boiled some carrots and broccoli to go with it.

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Because we changed the recipe a bit to accommodate the ingredients we had, it tasted different from how I’m used to eating it. It was still delicious and I would make it again, but use a bit less salt and chili powder because it was quite spicy and a little too salty. This recipe was so easy to make though, and it was very satisfying. I highly recommend the precut individual salmon fillets because it’s the perfect portion size. I also recommend that if you try this recipe, do it with the salsa because it adds a great dimension of flavor.


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