Blackened Ōra King Salmon
with Avocado Mango Salsa
and Mexico Crunch
Time: 20 minutes
Active time: 10 minutes
- 4 (6-ounce) skin-on Ōra King salmon fillets
- Kosher salt
- 2 Tbsp smoked paprika
- 2 tsp light brown sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- Canola oil
- 1 ripe mango, large dice
- 2 small (or 1 large) ripe avocados, large dice
- ½ small red onion, small dice (about ½ cup diced onion)
- Juice of 1 lime (about 1 Tbsp fresh lime juice)
- Extra-virgin olive oil
- Fresh cilantro leaves, for topping
- This Little Goat went to Mexico Crunch, for topping
Pat the salmon fillets dry with paper towels. Season liberally on all sides with kosher salt and set aside while you make your spice blend.
In a small mixing bowl, stir together the paprika, brown sugar, 1 teaspoon each salt, onion powder, garlic powder, oregano and ½ teaspoon cayenne.
In a separate mixing bowl, combine the diced avocado, mango, red onion, lime juice, a drizzle of olive oil and ½ teaspoon salt. Gently mix to combine. Season to taste with salt and additional lime juice, and set aside until ready to serve.
Drizzle the flesh side of the salmon with canola oil. Sprinkle with the spice blend to thoroughly coat the fish.
Drizzle canola oil in a large skillet and heat over medium-high/high heat. Once the pan is very hot and the oil is shimmering, carefully place the salmon in the pan, skin side down. Press down lightly on the flesh side as you hear the salmon sizzle. Continue cooking, undisturbed, over medium-high heat, until the skin begins to turn golden brown and crisp up, about 2 – 3 minutes.
Flip the fish over. Let it cook on the flesh side for about 2 – 3 minutes more for medium-rare doneness, or continue cooking until cooked through as desired.
Transfer salmon to serving plates. Top with a spoonful of avocado mango salsa, fresh cilantro leaves and a sprinkle of This Little Goat went to Mexico Crunch* for a zesty, nutty finish.
*Available at thislittlegoat.com