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  1. Blackened Salmon with Citrus Salsa

Blackened Salmon with Citrus Salsa

Blackened fish is a New Orleans specialty that became popular nationally in the 1980s. It is a great way of preparing salmon and white fish - just be sure to 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 a chilled cup of gazpacho.

Blackened Salmon with Citrus Salsa

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
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Ingredients

  • 4 portions Vital Choice wild salmon (6 ounces each)
  • Sections from two fresh, small, sweet oranges OR 1 can mandarin orange sections in light syrup (11 ounces), drained
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped red bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon sugar (optional)
  • 1 1/2 teaspoons blackening or seafood seasoning

Instructions

  1. Preheat oven or barbecue to 400°F.
  2. Make citrus salsa: Combine orange sections, onion, bell pepper, cilantro and (optional) sugar in a medium bowl. Season with salt and pepper to taste; set aside.
  3. Brush the salmon with oil, then rub with blackening seasoning.
  4. OVEN: Oil a large baking sheet. Roast salmon for 10 minutes or until the fish flakes easily with a fork. Serve with citrus salsa.
  5. GRILL: Barbecue salmon covered, on a pre-oiled grate for 10 minutes or until the fish flakes easily with a fork. Serve with citrus salsa.
Serves: Serves 4