Blackened Salmon with Mango Salsa

Friday, 22nd November 2013

Largely based on this, but with salmon filet rather than steaks and a slightly different spicy mixture.
Cooking this at the temperature and time indicated filled the kitchen with aromatic smoke and took the skin side of the salmon beyond "blackened" to "burnt". And the centre of the fish was still slightly undercooked. So a slightly lower heat and longer cooking would be better (plus open windows). Very tasty though, especially the mango salsa, and not too spicy. Served with sautéed potatoes and a salad of lamb's lettuce, feta, walnuts and toasted pine kernels.