Blackened Salsa I Recipes

BLACKENED CHICKEN WITH FRUIT SALSA

Steps:

• In a medium bowl, whisk together the vinegar, lemon juice, sugar, and sambal. Add the raspberries, pineapple, strawberries, kiwi, red onion, cilantro and mint and toss to combine. Cover and refrigerate for 20 to 30 minutes, ensuring flavors are well blended.
• Rinse the chicken breasts, pat dry with a paper towels, then generously coat with the blackening seasoning. In a large heavy-bottom pan, over medium-high heat, add the grapeseed oil and allow the oil to heat. Carefully add the chicken, cover and cook for 4 minutes, then reduce the heat to medium-low, and turn the chicken over. Repeat the cooking process until the chicken has reached an internal temperature of 160 degrees F on an instant-read thermometer, normally taking 13 to 15 minutes. Remove the chicken from the pan to a serving platter to allow it to rest and finish cooking. When the temperature reaches 165 degrees F serve with the fruit salsa.

BLACKENED SALMON TACOS WITH CHUNKY MANGO AVOCADO SALSA

Steps:

• Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.
• Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
• Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
• Slice each salmon fillet lengthwise to create 6 pieces.
• Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
• Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

BLACKENED TUNA STEAKS WITH MANGO SALSA

Steps:

• Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
• Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
• Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
• Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

BLACKENED SALMON WITH PINEAPPLE SALSA

Steps:

• Preheat the oven to 375°F.
• In a bowl, combine the blackening seasoning: the paprika, garlic granules, thyme, cayenne, and black pepper. Rub the seasoning onto all sides of the salmon.
• Coat a baking sheet with the coconut oil spray, then place the seasoned salmon on the sheet and bake it for 25 to 30 minutes, or until the salmon is firm but not dry.
• While the salmon is baking, prepare the salsa. Combine all the salsa ingredients in a bowl and let the flavors meld at room temperature until the salmon is ready. Top the cooked salmon with half the salsa, and reserve the other half in the fridge.

BLACKENED SALSA

Steps:

• On a grill or dry pan put on the tomatoes, jalapenos, tomatillios and onions.
• Keep turning until all sides are blackened.
• Chop off the ends of the garlic, wrap in foil and bake in oven at 350 until soft or put on grill until soft.
• Remove tomatoes, jalapenos, onions and tomatillos when black and let cool.
• Remove garlic when soft.
• In a food processor combine tomatoes (make sure stems of tomatoes and jalapenos are removed) jalapenos, onions and tomatillos.
• Squeeze the roasted garlic into the processor.
• Puree until smooth.
• add salt, chiplote peppers and cumin.
• Puree again.
• Serve cold.

BLACKENED SALSA I

Steps:

• Position the top oven rack 4 to 5 inches from the broiler element; preheat the broiler.
• Combine the jalapeno pepper, shallots, garlic and cherry tomatoes in a large cast-iron skillet or a roasting pan; place in the oven to broil for 10 to 15 minutes, shaking the pan occasionally, until the vegetables are blackened all over.
• Remove from the oven and reserve the garlic; transfer the remaining vegetables to the bowl of a food processor and let cool slightly.
• When the garlic is cool enough to handle, discard the papery skins; add the garlic to the food processor, then add the sherry vinegar, salt and water. Pulse or process briefly until the mixture is pureed but still a little chunky. Taste and adjust salt as necessary; thin with water as needed. Serve immediately or refrigerate for up to 1 week.