Blackened Salmon with Mango Salsa

(Skinnytaste.com)

Servings: 4 • Calories: 227 • Fat: 7 g • Carb: 12 g • Protein: 30 g

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

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)

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.