BLACKENED SALMON WITH TROPICAL FRUIT SALSA

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INGREDIENTS

• 1 1 med = about 3/4 cup medium ripe mango, peeled, chopped (1 med = about 3/4 cup)
• 1 1 small = 1/2 cup small ripe papaya, peeled, seeded, chopped (1 small = 1/2 cup)
• 2 tablespoons minced red onion
• 2 tablespoons orange juice
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 1-1/2 teaspoons chopped fresh mint leaves
• 2 tablespoons paprika
• 1 tablespoon kosher salt
• 1 tablespoon ground white pepper
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1-1/2 teaspoons ground mustard
• 1-1/4 teaspoons ground thyme
• 1-1/4 teaspoons ground red pepper
• PAM® Coconut Oil No-Stick Cooking Spray
• 4 4 fillets = 1 lb salmon fillets, remove skin, pat dry (4 fillets = 1 lb)

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DIRECTIONS

Preheat oven to 425°F. Make Salsa: combine mango, papaya, onion, orange juice, lime juice, cilantro and mint in medium bowl. Gently toss to mix; set aside.

Make Spice Blend: stir together paprika, salt, white pepper, black pepper, garlic powder, onion powder, dry mustard, thyme and red pepper in small bowl. Spread 2 tablespoons of the Spice Blend on large plate. Store remaining Spice Blend in an airtight container for future use.

Cook Salmon: place prepared fillets, flesh-side down, on plate with Spice Blend. Press fillets into mixture. Shake off excess mixture; set aside. Discard any remaining seasoning on plate.

Spray large skillet with cooking spray. Turn on stove/kitchen vent. Heat skillet on high until hot. Add fillets, seasoned side down. Cook 1 to 2 minutes or until seasoning has darkened and formed a crust. Turn fillets over and cook second side 1 to 2 minutes or until golden brown. Place fillets in shallow baking pan. Bake uncovered 3 to 5 minutes or until salmon is opaque and flakes easily with a fork.

Serve each fillet with 1/4 cup salsa. Cover and refrigerate remaining salsa.