printed from www.PAM4you.com

Blackened Salmon with Tropical Fruit Salsa
Moist, spicy blackened salmon fillets are perfectly balanced with a cool tropical fruit salsa—good-for-you eating that is bursting with robust flavors!

Hands-on Time: 20 minutes
Total Time: 30 minutes
Makes: 4 servings (1 salmon fillet with 1/4 cup salsa each)



Ingredients
Salsa
1 medium ripe mango, peeled, chopped (about 3/4 cup)
1 small ripe papaya, peeled, seeded, chopped (about 1/2 cup)
2 tablespoons minced red onion
2 tablespoons orange juice
1 tablespoon fresh lime juice
1 tablespoon fresh chopped cilantro
1-1/2 teaspoons fresh chopped mint
Spice Blend
1/4 cup paprika
2 tablespoons ground black pepper
2 tablespoons kosher salt
2 tablespoons ground white pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon ground mustard
2-1/2 teaspoons ground red pepper
2-1/2 teaspoons ground thyme
PAM Professional™ No-Stick Cooking Spray
4 salmon fillets (about 4 oz each), skin removed and patted dry


Directions
  1. Preheat oven to 425° F. Combine mango, papaya, onion, orange juice, lime juice, cilantro, and mint. Gently toss to coat; cover and set aside.
  2. Blend paprika, black pepper, salt, white pepper, garlic powder, onion powder, ground mustard, red pepper, and thyme in small bowl. Place 2 tablespoons of spice blend onto plate. Store remaining in airtight container for future use.
  3. Place prepared fillets, flesh-side down, in spice-blend mixture. Press each lightly into mixture; remove and shake off excess; set aside. Discard remaining seasoning used to coat salmon.
  4. Spray large ovenproof skillet with cooking spray. Turn on stove vent. Heat skillet on high heat. When skillet is hot, add salmon fillets seasoned-side down. Cook 1 to 2 minutes or until seasoning has darkened and formed a crust. Turn; cook other side 1 to 2 minutes or until golden brown. Place pan into preheated oven; bake 3 to 5 minutes or until salmon has reached an internal temperature of 145° F.
  5. Serve immediately with prepared salsa. Cover and refrigerate remaining salsa.
COOK'S TIPS: If the salmon fillets are only about 1/2-inch thick, they can be prepared using skillet only. Cook about 2 to 2-1/2 minutes per side. Thicker fillets should be finished in oven as described above for best results.

The seasoning blend makes enough for about 4 batches of this recipe. It also is great rubbed on other seafood, meats, and poultry.

To determine if the pan is "hot," sprinkle a few drops of water into pan. If the droplets sizzle and evaporate immediately, the pan is hot enough to start cooking.

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