Whole 30 Day 4: Blackened Salmon with Mango-Avacado Salsa

INGREDIENTS:

·       1½ to 2 pounds wild salmon fillets, boneless and skin on

·       3 teaspoons melted ghee

·       1 garlic clove, crushed

·       1½ tsp paprika

·       1 tsp sea salt

·       ½ tsp onion powder

·       ½ tsp oregano

·       ½ tsp cumin

·       ½ tsp chili powder

·       ½ tsp cracked pepper

·       ¼ tsp cayenne

·       

Mango Salsa

·       1 large ripe mango, seeded, peeled and diced

·       1 large avocado, seeded and diced

·       ¼ cup diced grape tomatoes

·       2 tablespoons diced red onion

·       1 teaspoon fresh lime juice

·       ½ teaspoon sea salt

INSTRUCTIONS:

1.     Slice the salmon evenly into 4 to 6 smaller fillets.

2.     Combine the butter and all of the spices in a bowl. Rub all over both sides of the salmon. Leave at room temperature while the grill heats.

3.     Preheat a grill to medium-high heat.

4.     Meanwhile, combine the salsa ingredients together in a bowl.  Set aside.

5.     Sear the salmon, skinless side down first. Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. (Try not to move them until you are going to flip them over to help keep them in one piece.)

6.     Using tongs and a metal spatula in the other hand, carefully turn the fish over, so that the skin side is down, and reduce the heat to medium. For charcoal grills, finish cooking over indirect heat furthest from the coals.

7.     Close the grill lid and finish cooking for another 5 minutes, depending on the thickness of the fillets.

8.     Salmon should be just barely opaque and will start to flake along the center of the fillet when done.

9.     Serve hot with the mango-avocado salsa spooned over it.

**I should note that I cook this just as often in the oven as I do on the grill.  It really just depends on the weather and what I'm up for.  You can broil or bake the salmon on 375 degrees for about 20 min., depending on your preference of how well done you want the salmon and how thick your filets are.