Blackened Salmon with Mango Avocado Salsa and Quinoa

Work. Work. Work. Work. Work.

Blackened Salmon with Mango Avocado Salsa and Quinoa

Our culture has become such devoted workaholics, and when we’re not working, we’re distracting ourselves with the latest and greatest technology. Working at a restaurant, it’s unbelievable how the majority of people sit silently on their phones as they wait for their food. I’ve far too often seen lively conversations among families turn to the dull click of each person’s fingers as they type away on their phones. The beauty of casual conversation is certainly diminishing, and our society is becoming more involved in technology or the workplace. Not only are social gatherings around meals slowly dying, family oriented gatherings are turning into whoever happens to join you on the couch while you eat that bowl of instant pasta. I bet that more often than not, after a long day at work we’re very inclined to pick up something fast for dinner on our way home, and as a family we sit in front of the tv watching the latest news on one of the ever-so-famous reality shows. Whatever happened to cooking with the family, sitting down at the dinner table, or enjoying those casual conversations about our daily lives? So, I challenge you to turn off your phone, put down your work, and sit down the with your family for dinner one day this week, and savor those moments of a delicious meal with loving company.

Believe it or not, but mid-September in Southern Georgia means there’s still a hint of summertime left. This of course means we have to use up the last of the summer season fruits and veggies. This blackened salmon with a mango avocado salsa over quinoa certainly does the trick! I tend to be pretty particular when it comes to eating fish. It’s very easily overcooked, which is why when I eat out at restaurants I always ask for my fish to be more on the rare side. Call me crazy, seeing as most people only ask for red meat to be cooked a particular way, but if you’re a fish connoisseur definitely request your salmon to be slightly rarer on your next seafood escapade. I guarantee it will be served perfectly! When cooking blackened salmon at home, pan searing the fish is the perfect way to prepare it, keeping the inside flaky and delicate and creating a crispy outer layer crust. Accompany it with a fresh avocado and mango salsa over a quinoa side salad, and these bright flavors are sure to please any palate. Enjoy this family meal and be sure to share your creations with us either on Facebook or Instagram!

Serves: 4

Ingredients:

4- 4oz wild caught salmon fillets*

2 tbsp grassfed butter or ghee

½ tbsp paprika

½ tbsp cayenne pepper

1 tsp oregano

1 tsp cumin

1 tsp chili powder

½ tsp thyme

½ tsp sea salt

¼ tsp pepper

For the avocado mango salsa:

1 large, ripe mango*, diced and peeled

1 large avocado*, pitted and diced*

2 tbsp red onion*, diced and soaked in water

1 tsp fresh lime juice,*

⅛ cup cilantro*

½ tsp sea salt

For the quinoa:

1 cup red quinoa, uncooked*

2 cups vegetable chicken broth**

Salt, to taste

  1. Blackened Salmon with Mango Avocado Salsa and QuinoaIn a large pan, melt butter on medium high heat.
  2. Combine spices in a bowl and lightly season each side of the fillets. Sear in the pan when sizzling hot.
  3. Meanwhile, fill a saucepan with the vegetable broth and bring to a boil. Add quinoa, bringing the temperature down to medium low.
  4. After 1-3 minutes, depending on the thickness of the salmon fillets, flip them over, turn the heat down to medium, and cover with a lid. Cook for approximately another 5 minutes. Set aside.
  5. Once the quinoa has absorbed all liquid, set aside and season with salt.
  6. Combine salsa ingredients in a bowl, and serve with the salmon over plentiful serving of quinoa!

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*Products delivered to us from Nature’s Garden Express. We absolutely love having their fresh and local produce delivered right to our door!

**You can also use chicken broth or water. I prefer a broth because it gives it more flavor! If doing so, you won’t need as much salt (if any at all!) to season the quinoa.