Wild Blackened Salmon with Avocado & Mango Salsa
Salmon is an easy favourite of Flannerys – with amazing Omega 3 fatty aids which are perfect for healthy skin, hair, nails and joints!
Ingredients
- Wild or Sustainably Farmed Salmon Fillets, skin left on
- 3 TBS Flannerys Organic Coconut Oil, melted (or you could use Organic Olive Oil or melted organic butter)
- 1 tsp Paprika
- 2 tsp Flannerys Organic Sea Salt
- 1/2 tsp Oregano
- 1 garlic clove, crushed
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin
- a pinch of fresh thyme, roughly chopped
Avocado & Mango Salsa
- 1 organic avocado, diced
- 1 organic mango, diced
- 1 Organic tomato, diced
- 1/4 organic red onion, finely diced/sliced
- Fresh lime juice – about 1/2 a lime
- Salt and pepper to season
Method
- Preheat the BBQ or grill to medium/high
- Wash salmon fillets and pat dry, making sure to remove any little bones
- Mix all the seasoning’s, garlic and oil/butter together on a plate and take the fillets and cover both sides with the mixture
- Sear the salmon, flesh side down first – depending on how thick your fillets are cook approx 2 – 3 minutes, then flip and leave to cook a little longer – about 5 mins. If you like yours well done – cook for a further minute.
- Skin should be crispy.
- Make the salsa by combining all the ingredients together and then serve with the hot salmon!
Make sure you buy good quality organic and if possible Wild-Caught Sustainable Salmon and seafood – helping to protect our oceans, farms and rivers as well as avoiding any nasty chemicals some producers often feed their fish.
Flannerys supports the ethical seafood producers who use sustainable farming practices and the local stores who choose to supply Queenslanders with chemical free produce.
