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Blackened Salmon with Citrus Salsa


Blackened fish is a New Orleans specialty that became popular nationally in the 1980s.

It's a great way of preparing salmon and white fish ... unless you overdo the blackening in which case the spices will overwhelm the fish.

So go easy on the blackening seasoning, and let the flavor of the fish shine through!

It would be ideal to serve this dish  with fresh corn and guacamole on the side, and the ideal appetizer would be a chilled cup of gazpacho.

Blackened Salmon with Citrus Salsa
Makes 4 servings

Sections from two fresh, small, sweet oranges* OR 1 (11-oz.) can mandarin orange sections in light syrup, drained
2 tbsp. finely chopped red onion
2 tbsp. chopped red bell pepper
2 tbsp. chopped fresh cilantro
1/4 tsp. sugar (optional)
4 (4- to 6-oz.) wild Pacific salmon (any type) fillet portions OR one 24-oz. sockeye salmon filet side
1 1/2 tsp. blackening or seafood seasoning *mandarin, tangerine, tangelo, clementine, blood orange
  • Preheat oven or barbecue to 400°F.
  • For the citrus salsa, in a medium bowl combine orange sections, onion, bell pepper, cilantro and (optional) sugar. Season with salt and pepper to taste; set aside.
  • Brush the salmon with oil, then rub with blackening seasoning.
Oven method
Oil a large baking sheet. Roast salmon for 10 minutes or until the fish flakes easily with a fork. Serve with citrus salsa.

Barbecue method
Barbecue salmon covered, on a pre-oiled grate for 10 minutes or until the fish flakes easily with a fork. Serve with citrus salsa.

Nutrition Facts: Calories 180; Fat 7g; Saturated Fat 2g; Cholesterol 40mg; Sodium 270mg; Carbohydrate 11g; Fiber 1g; Protein 18g
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