- 4 tbsp. (60 ml) paprika
- 1 tbsp. (15 ml) onion powder
- 1 tbsp. (15 ml) garlic powder
- 1 tbsp. (15 ml) white pepper
- 1 tbsp. (15 ml) Cayenne pepper
- 1 tbsp. (15 ml) seasoning salt
- 1 tbsp. (15 ml) dry thyme
Mix all above ingredients well, set aside in bowl.
Roll filets of Salmon in Blackening Spice Mixture. Ensure to get all sides/edges of the fish. Discard remaining spice.
Once salmon is seasoned, sear in a pan with olive oil on medium-high heat. Your fish is ready to place in the pan once the oil is almost smoking.
Sear the salmon show side down (the show side is the top piece of the fillet, the bottom piece of the filet will be a slightly different colour pink as that's where the skin was present at one time). Then once a nice caramelization has formed, flip it and sear the bottom for about 2 minutes.
Finish in oven for 4-9 minutes depending on the thickness of your salmon filet, or until the fish just begins to flake.
Remove from oven and let rest for 1 minute. Top salmon with a hearty tablespoon of Pineapple-Mango Chutney.
Serve with choice of starch and your favourite mix of local New Brunswick vegetables!
- 10 oz (300 g) mango, fresh
- 1 whole fresh pineapple
- 6 tbsp. (90 ml) curry powder
- ½ cup (125 ml) white wine vinegar
- 8 oz (225 g) red pepper, diced
- 3 oz (85 g) red onion, brunoise
Combine all ingredients.
Simmer on medium-low heat for 35-60 minutes, stirring well every 2-5 minutes. There should be no residual moisture when the chutney is completed. It should be "au sec" a French cooking term which means "almost dry."