4 x 7 ounce portions of salmon with skin (or use other fish such as halibut)
1 1/2 tbsp blackening spice
1 tbsp olive oil
2 x mangos cubed into ½ inch pieces
2 x green onions sliced thinly
2 tbsp red onion, chopped fine
1 x Thai chili, finely chopped (if use jalapenos without seeds salsa is good but hot!)
3-4 tbsp cilantro, chopped roughly
2 tbsp red pepper, chopped into ¼ inch cubes
Juice of 2 limes
Salt and pepper to taste
Combined all ingredients in a bowl and add season to taste with salt and pepper. Chill mixture in refrigerator for 20 minutes before serving. (see Mango Salsa)
1 tbsp ground cumin
2 tbsp paprika
1 tbsp salt
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp plus 1 tsp cayenne
1 tbsp white pepper
1/2 tbsp thyme
1/2 tbsp ground black pepper
1/2 tbsp oregano
Combine all ingredients and store in airtight container for up to 2 mths. Makes 1/2 cup.
Preparing Fish: pat dry with towel and rub on desired about of blackening spice to one side - the flesh side.
Grilling: preheat well oiled grill to med-high heat. Place the fish skin side down and grill for 4-5 min then flip and grill other side for 4-5 min, until fish is opaque. Do not over cook. Serve immediately with mango salsa and side dish.
Side dish suggestions: baked or grilled acorn squash or grilled balsamic vinegar vegetables with goat cheese or grilled vegetable coucous salad.
This is one of my favourite dishes to make as it is again full of fresh flavor. The fruity mango compliments the heat of the blackening spice. I have found the salmon at Lapointe's fish market to be excellent - very fresh compared to your Loblaws fish, and usually cheaper or the same price. You can also get wild or organic farmed salmon, which are about two times the price per pound. This recipe was modified from Foodtv.ca.