Best Blackened Roast Salmon With Avocado Mango Salsa Recipes

BLACKENED SALMON TACOS WITH CHUNKY MANGO AVOCADO SALSA

Blackened Salmon Tacos with Chunky Mango Avocado Salsa image

This is a quick and easy recipe that you are sure to enjoy. Healthy and delish!

Provided by Leah Smart

Categories Main Dish Recipes Taco Recipes

Time 49m

Yield 6

Number Of Ingredients 14

Ingredients

3 ripe mangoes - peeled, pitted, and diced
1 avocado - peeled, pitted, and diced
1 orange bell pepper, diced
1 jalapeno pepper, seeded and diced
1 lime, juiced
2 tablespoons chopped fresh cilantro
1 pinch salt
1 tablespoon sweet and spicy seafood rub, or to taste
½ teaspoon chili powder, or to taste
salt and ground black pepper to taste
2 skin-on salmon fillets
2 tablespoons olive oil, or as needed, divided
6 corn tortillas
3 large limes, cut into wedges

Steps:

Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.
Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
Slice each salmon fillet lengthwise to create 6 pieces.
Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 35.6 g, Cholesterol 18.8 mg, Fat 14.3 g, Fiber 7.4 g, Protein 9.9 g, SaturatedFat 2.3 g, Sodium 341.5 mg, Sugar 13.2 g

BLACKENED SALMON WITH PINEAPPLE SALSA

Blackened Salmon with Pineapple Salsa image

Tame spicy baked salmon with a sweet pineapple-bell pepper salsa. Want to ramp up the heat even more? Leave the seeds in the jalapeño.

Provided by Katrina Scott

Categories HarperCollins HarperCollins Dinner Salmon Fish Seafood Spice Pineapple Bell Pepper Jalapeño Salsa Quick and Healthy Healthy Bake Quick & Easy

Number Of Ingredients 15

Ingredients

For the salmon:
1 tablespoon ground paprika
1 teaspoon garlic granules
1 teaspoon dried thyme
Pinch of ground cayenne
1/4 teaspoon ground black pepper
6 ounces salmon
Coconut oil spray
For the salsa:
1/4 cup chopped fresh pineapple
1/4 cup chopped bell pepper
1 jalapeño, seeded and diced
1/2 cup diced red onion
Juice of 1 lime
Pinch of salt

Steps:

Preheat the oven to 375°F.
In a bowl, combine the blackening seasoning: the paprika, garlic granules, thyme, cayenne, and black pepper. Rub the seasoning onto all sides of the salmon.
Coat a baking sheet with the coconut oil spray, then place the seasoned salmon on the sheet and bake it for 25 to 30 minutes, or until the salmon is firm but not dry.
While the salmon is baking, prepare the salsa. Combine all the salsa ingredients in a bowl and let the flavors meld at room temperature until the salmon is ready. Top the cooked salmon with half the salsa, and reserve the other half in the fridge.