Blackened Salmon with Guacamole Recipe
This Blackened Salmon with Guacamole is a perfect combination of bold, smoky flavors and creamy freshness. The blackened salmon is coated in a spice mix that creates a deliciously crispy crust, while the guacamole adds a creamy, tangy contrast. This dish is simple yet packed with flavor, making it a great option for a healthy dinner or lunch. The salmon is rich in omega-3, while the guacamole provides healthy fats and a burst of freshness.
Ingredients:
For the blackened salmon:
4 salmon fillets (about 6 oz each)
1 tbsp olive oil (or melted butter)
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1/2 tsp ground cumin
1/2 tsp ground cayenne pepper (optional, adjust for spice preference)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
For the guacamole:
2 ripe avocados, peeled, pitted, and mashed
1/4 cup red onion, finely chopped
1 small tomato, diced
1 small garlic clove, minced
1 tbsp fresh lime juice (or to taste)
2 tbsp fresh cilantro, chopped
1/2 tsp salt
1/4 tsp black pepper
Optional: 1 small jalapeno, finely chopped (for a spicy kick)
Instructions:
1. Prepare the blackened seasoning: In a small bowl, combine paprika, garlic powder, onion powder, thyme, cumin, cayenne, salt, black pepper, and oregano. Mix well.
2. Prepare the salmon: Pat the salmon fillets dry with a paper towel. Drizzle the fillets with olive oil (or melted butter), then sprinkle the blackened seasoning over both sides of the fillets, pressing gently to adhere the spices.
3. Cook the salmon: Heat a large skillet (preferably cast iron) over medium-high heat. Once hot, add the salmon fillets, skin-side down (if using skin-on salmon). Cook for 4-5 minutes per side, or until the fish is cooked through and the crust is blackened and crispy. The internal temperature should reach 145°F (63°C). Remove the salmon from the skillet and set aside.
4. Make the guacamole: In a medium bowl, mash the avocados with a fork until smooth but slightly chunky. Add the red onion, tomato, garlic, lime juice, cilantro, salt, and pepper. Stir to combine. If you like your guacamole spicier, add the chopped jalapeno and mix well.
5. Serve: Plate the blackened salmon fillets and top with a generous scoop of guacamole. Garnish with extra cilantro or lime wedges, if desired. Serve immediately with a side of your choice, such as roasted vegetables or a simple salad.
Nutritional Information
(per serving, assuming 4 servings):
Calories: 380
Protein: 34g
Fat: 25g
Saturated fat: 4g
Carbohydrates: 10g
Fiber: 7g
Sugars: 2g
Sodium: 530mg
Cholesterol: 75mg
Notes:
Salmon: You can use skin-on or skinless salmon fillets for this recipe. Skin-on salmon will give you a slightly crispier texture on the skin, but skinless fillets will work just as well.
Guacamole: Guacamole is best served fresh. If making it ahead, cover it tightly with plastic wrap to avoid oxidation, or store it in an airtight container. If you’re not a fan of cilantro, you can leave it out or substitute with parsley.
Spice level: Adjust the cayenne pepper and jalapeno in the guacamole to suit your spice tolerance. You can omit them entirely for a milder dish.
Serving suggestions: Serve this dish with a side of roasted vegetables, a green salad, or cauliflower rice for a low-carb meal. It also goes well with a fresh salsa or a light dressing on the side.
Make it into a bowl: For a more substantial meal, you can turn this into a salmon bowl. Add rice, quinoa, or lettuce to the base and top with the blackened salmon and guacamole for a delicious and filling meal.
This Blackened Salmon with Guacamole is a healthy, flavorful dish that’s perfect for any night of the week. The blackened seasoning brings out the richness of the salmon, while the creamy guacamole provides the perfect cool, tangy contrast. It’s a simple yet satisfying meal that’s sure to impress!