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Tuesday, July 17, 2012

Clean Eat Recipe :: Blackened Salmon with Mango Salsa

Mangoes are where it's at! (With them in season right now, they are super easy to find as well.) Aside from some of the antioxidant benefits of mangoes, they just taste good and are the perfect sweet treat on a hot summer day.

With the He and She gang getting together on the weekend, it was the perfect time to try out Paleoista's Blackened Salmon with Mango Salsa recipe. Although I do not eat Paleo, books like Paleoista have great recipes that are almost always clean! Besides, if you tell me anything about the words "salsa," I'm there - I could eat Mexican food for every meal!

Blackened Salmon with Mango Salsa
Paleoista, Nell Stephenson

1 ripe mango, peeled, pitted and cut into 1/2 in squares
1/2 C fresh minced cilantro
1 TBSP freshly squeezed lime juice
1/4 C peeled and diced red onion
1 garlic clove, peeled and crushed
1 medium tomato, seeded and chopped
2 TSP paprika
1 TSP ground dried oregano
1 TSP ground dried thyme
1/4 TSP freshly ground black pepper
1/4 TSP freshly ground white pepper
1/2 TSP salt-free garlic powder
1/2 TSP ground cumin
Two 6 or 8 ounce skin-on, wild caught salmon fillets (6 for the girls, 8 for the boys)
2 slices fresh lemon (optional - for garnish only)

1. Combine the mango, cilantro, lime juice, onion, garlic and tomato in a small bowl. Stir, cover and refrigerate.
2. Combine paprika, oregano, thyme, cayenne, black pepper, white pepper, garlic powder and cumin in a small bowl, mixing well. Pat the fish dry with paper towels and press the spice mixture on the flesh of the salmon. (He & She Tip: Use the back of the spoon that you mixed the spices together with to press it onto the salmon - this will eliminate an extra utensil to wash!)
3. Heat the oil in a cast-iron skillet over high heat. Place the fish in the skillet, flesh side down and cook for 2 minutes. Flip over and cook on the skin side for 2 additional minutes. Ensure the internal temperature of the fish is 160 degrees F prior to serving. 

Makes 2 servings.

Mets: (6oz Salmon Fillet, 1/2 of Salsa Mixture)
Calories - 490/
Fat - 28g
Protein - 40g
Carbohydrates - 26g 
Sugars - 17g
Sodium - 107mg

If you are anything like me, you may want to consider cooking this dish with the windows open in your house! For some reason, I haven't mastered my cast-iron cookware yet!

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  1. what is the lemon for in the recipe? i didnt't see it in the directions.

    1. The lemon is for a garnish - sorry!

    2. thanks! i made this tonight and it was delicious!

  2. This looks so yummy! Wonder how it would be with peach instead of mango? I have a ton of fresh peaches right now.

    1. Sheri, I think it would be fabulous! You should definitely try it!

  3. We tried this last night. I was really good, but it was a little too onion-y for our taste. I am thinking it might have been a super-strong onion, though. Really love your blog!

    1. Thanks Sarah! It really does depend on your taste buds and the potency of your onion!

  4. Just had this for dinner- so so good! Fiance loved it too.

  5. Making this dish tonight, but using tuna steaks instead of salmon, super excited! Was looking for mahi mahi, but our market was out. Love me some mango salsa! Hmmm..mmmh!

  6. Made this tonight and it was fabulous!! Every recipe I have made from your site is wonderful!


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