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Blackened Salmon with Mango Salsa

Blackened wild salmon filets seasoned with cayenne, paprika and herbs are seared in a skillet then topped with a fresh mango salsa – if you can take the heat, then you’ll love this dish!

I picked up some wild salmon and was in the mood to make it blackened and thought it would pair perfectly with a mango salsa. I searched for a good blackened spice rub and came upon a recipe from Alex Guarnaschelli[1]. Now, I’m a little bit of a spice wimp, I will admit and I had to open my windows while this cooked because the spice was making me cough (yikes!). Naturally I was kinda nervous that this would be too spicy for my taste buds, but the sweet mango salsa gave me a relief from the heat and although it was a little hot, I was able to eat it just fine (along with a glass of water).

Next time I make this, I may replace the cayenne for chili powder to tone it down, but if you like it hot I wouldn’t change a thing! I used salmon because of all the wonderful omegas but you can use whatever fish you like (cooking time may need to be adjusted). This is ready in less than 30 minutes start to finish, so it’s perfect for a weeknight meal. Enjoy!

Blackened Salmon with Mango Salsa
gordon-ramsay-recipe.com
Servings: 4 • Size: 3 oz salmon with salsa • Old Points: 5 • Points+: 6 pts
Calories: 227 • Fat: 7 g • Carb: 12 g • Fiber: 2 g • Protein: 30 g • Sugar: 8 g
Sodium: 681 g • Cholesterol: 76 mg

Ingredients:

For the mango salsa:

1 large ripe mango, peeled, seeded and coarsely chopped
1-2 tbsp chopped fresh cilantro
1 small clove garlic, minced
2 tbsp fresh lime juice 

For the salmon:

1 tablespoon paprika
1 tablespoon cayenne
5 sprigs fresh thyme, washed, leaves removed and chopped
1 tablespoon freshly chopped oregano leaves 
1 teaspoon kosher salt
1 lb (4 pieces) wild salmon fillet, skin-on
cooking spray (calculated with 1 tsp canola oil)

Directions:

Combine all the salsa ingredients in a bowl, season to taste with salt and pepper and refrigerate salsa until ready to serve. Makes 1 cup.

In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the salmon fillets.

Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and generously spray with oil. When very hot add the salmon, flesh side down and cook for 2 to 3 minutes. Use a spatula to carefully turn the salmon, then cook an additional 5 to 6 minutes.

Arrange the salmon on a platter, top with mango salsa and serve immediately.

References

  1. ^ Alex Guarnaschelli (www.foodnetwork.com)

Loaded Baked Sweet Potato

Baked sweet potato loaded with zesty black beans, melted cheese, salsa with a dollop of cream. What can be better than a 20 minute meal!

Today’s recipe is a guest post from The Picky Eater[1]. I met Anjali in San Francisco last year; she’s a sweet blogger who I instantly connected with, she is also a vegetarian and shared this delicious (yes, I tested this myself and loved it!) recipe with us, perfect for meatless Monday!

Hi Everyone! My name is Anjali Shah and I blog over at The Picky Eater[2], where I write about healthy recipes and easy-to-make family meals. I test all of my recipes on my “fast food loving husband,” who, prior to meeting me, ate a diet of frozen pizzas and Taco Bell, so any recipe that makes it on to my blog is “husband approved”!

I’m so excited to be a guest blogger today on Gina’s site! Ever since I met her at the Foodbuzz Conference last year and saw the amazing photographs and wonderful recipes on her blog, I’ve been a fan – and I’m so honored to be a part of this blog and meet all of you.

One of my favorite things to do in the kitchen is to makeover comfort foods into healthy versions that taste amazing, are full of flavor and feel just like the original.

Today I’d like to share one of my favorite recipes – my Loaded Baked Potato Makeover. My healthy swaps include: sweet potatoes instead of russet, “loaded” toppings like black beans and veggies sautéed with spices, and a dollop of cream (which is my favorite swap – 0% Greek Yogurt for sour cream!) The husband usually can’t tell the difference, especially when I spice up the yogurt with some taco seasoning.

This meal is delicious and takes only 20 minutes to make, which is why I love making it after a long day at work – I know I’ll have something yummy in my stomach in the same amount of time it would take to pick up takeout. The husband loved it too, and it has since become a staple weeknight meal in our house. I hope you enjoy it as much as we do!

Loaded Baked Sweet Potato “Healthified” 
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 potato • Old Points: 6 pts • Points+: 8 pt
Calories: 307 • Fat: 5 g • Carb: 53 g • Fiber: 10.5 g • Protein: 15 g • Sugar: 1 g
Sodium: 312 mg  (without salt)

Ingredients:

  • 4 medium sized sweet potatoes
  • 1/2 cup fat free Greek yogurt (or light sour cream)
  • 1 tsp taco seasoning
  • 1 tsp olive or canola oil
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 tsp chili powder
  • 1/2 tsp paprika or smoked paprika
  • 1/2 tsp cumin
  • a pinch of salt
  • 1-1/3 cups canned black beans, rinsed and drained
  • 1/2 cup mild or spicy salsa
  • 1/2 cup reduced fat Mexican cheese blend
  • 1/4 cup chopped scallions or cilantro

Directions:

Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes).

Combine yogurt and taco seasoning in a small bowl, mix well.

Heat oil in a medium pot over medium heat. Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes. Add black beans, stir to combine and heat through (about another 5 minutes).

Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato. Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa. Enjoy!

Anjali Shah is a food writer and owner of The Picky Eater[3], a healthy food and lifestyle blog. Follow her on

TwitterFacebookPinterest, or Google+.

References

  1. ^ The Picky Eater (pickyeaterblog.com)
  2. ^ The Picky Eater (pickyeaterblog.com)
  3. ^ The Picky Eater (pickyeaterblog.com)

Lamb boulangere with pepper and mint salsa