My hubby and son love fish a lot. So, I try to make fish at least twice a month. The Blackened salmon with bold spices is a tasty dinner. Blackened salmon is a go-to recipe when a seafood craving hits! My blackening spice is a mixture of paprika, coriander powder, ginger -garlic paste, lemon juice, salt, chili powder, and black pepper. If you want, you can add brown sugar to make it slightly sweeter.
In my house we like seafood without any added sugar. If you want, you can add little sugar to give more caramelized color. I don’t think that will affect the flavor much. Adding lemon juice to fish make it more tender and juicier and adds extra flavor. I tried this blackened salmon recipe with both fresh and frozen salmon. I prefer fresh fish as it tend to absorb the spices much better. Among the fishes Salmon and Cod doesn’t take much spices. Yes, it is hard to spice them up. Since we love spices, I found it difficult. But this blackened salmon is an exception it absorbs the spices well.
Fish fillets can be a weeknight cook’s savior. They are healthful and easy to prepare, require little time to cook and take well to all kinds of spices. For best results, use fillets of equal sizes, cook them to medium rare, and use freshly ground spices.
If you have extra time in hand, go ahead keep the fish with spice rub for little more time may be 30 minutes in refrigerator. I have tried to immediately fry the fish after the spice rub. Both ways are good.
If you want to make it healthier, you can try baked version. Rub spice mixture evenly over fillets then broil it in oven. I like the crispiness of pan-fried fish. You can choose your own version; this recipe will work for both versions.
To go with spicy salmon, I tried making pineapple mango salsa. Yes, heat in the fish is perfectly balanced with sweet salsa. Again, it is simple salsa with fresh mango, pineapple and jalapeno pepper. I have added sweet red bell pepper to add color and crunch along with red onion. You are free to use your favorite onion. I like red onions because they tend to be sweeter than its counter parts.
For casual meals served family-style, I like to use a two piece of fish in this recipe. But if you’re serving a more formal meal to guests, you can have your fishmonger cut the salmon into individual 4- or 6-ounce (113g or 170g) portions.
Why wait give it try and let me know how it turned out for you.
Blackened Salmon with Indian Spice Rub and Pineapple Salsa
- Blackened Salmon
- 2 6- ounce skinned salmon fillets
- ½ tbsp paprika
- 1 tsp coriander
- ½ tsp cayenne pepper
- ½ of lime
- 1 tbsp ginger-garlic paste
- ½ tsp salt
- ½ tsp pepper
- 2 tablespoons peanut oil grape seed or other neutral oil, or clarified butter
- For pineapple salsa
- 1 cup chopped mango
- 1 cup chopped pineapple
- ½ cup red bell pepper
- 1 tomato seeded chopped
- ¼ cup red onion
- 2 tbsp minced cilantro
- 1 tbsp lime juice
- 1 Jalapeno pepper seeded and chopped finely
- ¼ tsp salt
- Blackened Salmon
- First make a paste of spice rub with all ingredients except oil. Then Season fillets on both sides with salt and pepper. Press apply the spice rub onto the top of each fillet.
- Heat a large nonstick skillet over medium-high heat for 2 or 3 minutes. Add the oil, when it shimmers, place the fillets and c Cook about 2 to 3 minutes, or then flip the fillets and cook another 2-3 minutes until the spice mixture forms a nicely browned crust.
- When it is done, salmon just slightly resists when pierced with a thin-bladed knife.
- Serve with fresh pineapple salsa or bowl or rice.
- For pineapple salsa
- In a bowl add mango, pineapple, green onion, lime juice, and lemon juice, jalapeno pepper, cilantro, salt and mix well.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.