Tag: coriander

Blackened salmon revisited

One of my first posts was blackened salmon in a mango sauce with pumpkin and sweet potato, a recipe making good use of some great fall vegetables. Today, I’m making blackened salmon again but this time it’s summer-style. The mango sauce has been restyled to a slightly spicy salsa version with fresh coriander, and as accompaniment I picked some lovely Ratte potatoes, currently available. I also added some A. Vogel Herbamare salt to my spice mixture, a natural sea salt that includes herbs and vegetables (you can find it here). My grandmother used to sell it in her natural foods shop and always had it at home, which makes for some nice memories. The balance between fresh coriander, spicy peppers, the full taste of fresh salmon and sweet mango is absolutely great and makes for a wonderful summer combination, so enjoy!


Ingredients (serves two):

4 salmon steaks, 150-200 grams each
spice mixture including black and white pepper, A. Vogel Herbamare salt, paprika powder, thyme, basil, rosemary, cumin, onion powder, garlic powder, ground dry chili flakes or chili powder, cayenne pepper, allspice (just pick your favorites from the list…)
a small chunk of butter
one or two great ripe mangoes, cubed
juice of one lime, to taste
a small handful of chopped coriander (varies according to taste)
one finely chopped yellow or red pepper, or ground chili flakes/a pinch of spicy chili powder
250 grams of Ratte potatoes (or another tasty firm potato)
olive oil
spice mixture including chili, basil, rosemary, salt, pepper…

How to:

Cook the potatoes in salted water until tender but still firm. Drain, cut into smaller chunks and let them cool down. Combine the mango cubes with the lime juice, coriander, and chopped chili pepper or chili powder. Let this mixture sit for at least half an hour. Prepare a spice mixture for the salmon – mine is usually based on a larger ratio of pepper, salt, paprika, thyme, cumin, etc. with smaller quantities of the spicier stuff.

When the potatoes are cold, heat up some olive oil in a large heavy skillet and add the potatoes. Sprinkle with dried herbs and spices to taste and bake until the potatoes have a golden crust. Meanwhile, heat up another heavy skillet and let a bit of butter melt at low temperature. Sweep the salmon steaks through the butter and then through the spice mix. Turn up the heat, add a little more butter, and bake the salmon to taste – a few minutes on each side if you like it juicy and rosy inside, or longer if you like it more ‘well done’. Arrange the salmon, mango salsa and potatoes on a plate, decorate with a coriander leaf and enjoy!