Blackened Salmon with Mango Salsa

Serves 4 INGREDIENTS

4 center-cut, skin-on, salmon filets, each about 6 ounces, pinbones removed

Extra-virgin olive oil

Lime wedges for serving

Salsa:

1 ripe but not mushy mango, diced

1 medium red bell pepper, seeded, diced

1 small poblano pepper, seeded, finely diced

1/4 small red onion, finely chopped

1/4 cup chopped fresh cilantro leaves

2 to 3 tablespoons fresh lime juice

1/4 teaspoon ground cumin

1/4 teaspoon kosher salt, or to taste

1/8 teaspoon cayenne

Blackened seasoning:

1½ teaspoons sweet paprika 1 teaspoon kosher salt

1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne, or more to taste

DIRECTIONS

• Combine the salsa ingredients in a bowl. Stir to blend, then taste for seasoning. Set aside to let the flavors develop while you prepare the salmon, stirring occasionally.

• Combine the blackened seasoning ingredients in a small bowl.

• Lightly brush the salmon with oil. Evenly season the flesh of the salmon with the spices, pressing gently to adhere.

• Heat 1 tablespoon oil in large skillet, preferably cast iron, until it begins to shimmer.

• Turn on the exhaust fan. Carefully arrange the salmon filets, skin-side up, in the skillet. Cook, undisturbed, until the fish is blackened and releases easily from the skillet with a spatula, about 4 minutes, rotating the pan to ensure even cooking.

Flip the salmon and continue to cook until the salmon is cooked through and the skin is crispy (or to your desired doneness), about 4 minutes more for medium, depending on the thickness of the fish.

• Transfer the salmon to serving plates. Serve with the salsa and lime wedges.