Southern Blackened Salmon with Quick Pickled Red Onion, Mango Salsa & Cassava Spoons By Cecile Vadas

November 17, 2022

|By Christophe

Yields1 Serving

Ingredients

1-1.2kg fillet salmon, skin on

2 tsp brown sugar

1 tsp garlic powder

1 tsp onion powder

1 1/2 tbsp smoked paprika

1/2 tsp Cayenne pepper

1 tbsp salt

1 tbsp olive oil

Mango Salsa

2 mangos, diced

3 spring onions, sliced on a diagonal

2 tsp finely chopped coriander

1 avocado, diced

1/2 tsp salt

1/2 lime, juiced

Quick Pickled Red Onion

1 red onion, sliced in half moons

1 tsp white vinegar

1 tsp white sugar

1/2 tsp salt

1 tsp lime juice

To serve

lime wedges

Turbo Cassava Crisps

Method

In a small bowl add the sliced red onion and pour over the vinegar, sugar, salt and lime juice. Mix well and set aside.

In a medium bowl mix together all the salsa ingredients and set aside.

Place the salmon skin side down on an edged baking tray lined with parchment paper. In a small bowl mix together the brown sugar, garlic powder, onion powder, paprika, cayenne pepper and salt. Pour over the salmon and distribute over the flesh of the salmon. Pour over the olive oil and gently massage the oil and the spices into the salmon.

Place in a preheated 200℃ oven for 10-12 minutes or until the salmon easily flakes (mine was 12 because it was thicker but smaller).

Place the salmon on a serving platter. Spoon over the salsa and scatter the pickled onion around. Finish with fresh coriander and lime wedges. Pop over a few packets of Turbo cassava chips, scoop up ensuring you get a combination of all ingredients and crunch away.