"A southern classic that you can enjoy at home with a fresh burst of accompanying flavors."
Southern Blackened Salmon with Quick Pickled Red Onion, Mango Salsa & Cassava Spoons
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Prep time 20mins
Cook time 15mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 kilogram salmon fillet with skin on
- 2 brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 tablespon olive oil
- 2 diced mangos
- 3 sliced spring onions
- 2 tablepoons chopped coriander
- 1 diced avocadoo
- 1/2 teaspoon salt
- 1/2 juiced lime
- 1 sliced into half moons red onion
- 1 teaspoon white vinegar
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon lime juice
- 200 grams to serve cassava chips
Method
Step 1
In a small bowl add the sliced red onion and pour over the vinegar, sugar, salt and lime juice. Mix well and set aside.
Step 2
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.
Step 3
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).
Step 4
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.