1 lb. salmon fillet
Chef Paul Prudhomme Blackened Redfish Magic (found in the seasoning section of your grocery store) or any seasoning of your choice
Fresh Cilantro, handful minced
1/4 cup onions, chopped
2 tablespoons extra virgin olive oil
1 mango, chopped
1 clove of garlic, minced
Cut salmon filet into two pieces. Pour the olive oil into a glass measuring cup. Add the garlic and place in microwave. Cook for 25 seconds twice (not 50 seconds once — it needs a break). Brush the salmon with the garlic olive oil mixture. Sprinkle a nice helping of the Blackened Redfish Magic over each filet.
Prepare the salsa — in a medium sized bowl add, then mix together: chopped mango (small squares), chopped onion (very tiny squares), chopped cilantro. Pour in enough orange juice to cover the mango mixture. Squeeze half of a fresh lemon into mixture
You can cook the salmon one of two ways:
Grilling — place salmon on oiled grill grates on flesh seasoned side for just 2 minutes to sear, and then place on ungreased aluminum foil on the other side of the grill to complete cooking process. This should take about 10 minutes or so. You should periodically check the fish by touching it with your spatula to test for firmness. If firm, remove foil with fish from the grill and place the spatula between the fish and its skin to remove the fish from its skin leaving the skin stuck to the aluminum.
Baking — place salmon on a piece of ungreased aluminum foil in a baking pan in a pre-heated 400° F oven. Cook for 15 minutes, and then turn on the broiler for just 2 minutes. Follow the same process as above to remove the salmon from its skin.
After you plate the fish, either you can spoon some of the mango over the fish prior to serving, or allow people to help themselves.