Blackened Salmon with Tropical Fruit Salsa
Ingredients
Salsa:
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1 medium ripe mango, peeled, chopped (1 med = about 3/4 cup)
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1 small ripe papaya, peeled, seeded, chopped (1 small = 1/2 cup)
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2 tablespoons minced red onion
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2 tablespoons orange juice
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1 tablespoon fresh lime juice
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1 tablespoon chopped fresh cilantro
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1-1/2 teaspoons chopped fresh mint leaves
Spice Blend:
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1 medium ripe mango, peeled, chopped (1 med = about 3/4 cup)
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1 small ripe papaya, peeled, seeded, chopped (1 small = 1/2 cup)
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2 tablespoons minced red onion
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2 tablespoons orange juice
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1 tablespoon fresh lime juice
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1 tablespoon chopped fresh cilantro
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1-1/2 teaspoons chopped fresh mint leaves
Salmon:
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Spraylite Natural Oil Cooking Spray
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4 salmon fillets, remove skin, pat dry (4 fillets = 1 lb)
Directions
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Preheat oven to 425°F. Make Salsa: combine mango, papaya, onion, orange juice, lime juice, cilantro and mint in medium bowl. Gently toss to mix; set aside.
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Make Spice Blend: stir together paprika, salt, white pepper, black pepper, garlic powder, onion powder, dry mustard, thyme and red pepper in small bowl. Spread 2 tablespoons of the Spice Blend on large plate. Store remaining Spice Blend in an airtight container for future use.
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Cook Salmon: place prepared fillets, flesh-side down, on plate with Spice Blend. Press fillets into mixture. Shake off excess mixture; set aside. Discard any remaining seasoning on plate.
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Spray large skillet with SprayLite cooking spray. Turn on stove/kitchen vent. Heat skillet on high until hot. Add fillets, seasoned side down. Cook 1 to 2 minutes or until seasoning has darkened and formed a crust. Turn fillets over and cook second side 1 to 2 minutes or until golden brown. Place fillets in shallow baking pan. Bake uncovered 3 to 5 minutes or until salmon is opaque and flakes easily with a fork.
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Serve each fillet with salsa with salmon. Cover and refrigerate remaining salsa.
