Blackening spice was invented in 1980s New Orleans when Chef Paul Prudhomme accidentally overheated his cast iron skillet.
15-Minute Blackened Salmon & Mango Chickpea Salsa Bowls
Get ready to savor the vibrant flavors of our 15-Minute Blackened Salmon & Mango Chickpea Salsa Bowls! This speedy, protein-packed dish combines perfectly seared salmon with a zesty mango and chickpea salsa, ensuring a satisfying dinner that transforms into a delicious next-day lunch. Whip it up in no time and enjoy a meal that keeps you energized and craving more!
Prep
15
min
Cook
12
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(6)
- 1 medium avocado, diced
- ½ tsp garlic granules (2.5 ml)
- Juice of 1/2 lime
- 1 ripe mango (approx. 200–220g flesh), diced
- ½ small red onion, finely chopped
- Small handful fresh parsley, finely chopped
🥩Meat & Seafood(1)
- 2 salmon fillets
🫙Pantry Staples(1)
- 1 tin chickpeas, drained and rinsed (Bold Bean Co ideally)Bold Bean Co ideally
🧂Spices & Seasonings(2)
- Salt and black pepper
- 2 tsp mixed bbq smokehouse spice blend (or use smoked paprika, cayenne, black pepper, garlic, chilli + a little sugar/honey for the blackened effect) (10 ml)smoked paprika, cayenne, black pepper, garlic, chilli + a little sugar/honey
📦Other(1)
- ½ red chilli
👨🍳 Instructions
- 1
Heat the air fryer or oven to 200°C (fan). Pat the salmon dry, lightly coat with the seasoning blend. Air fry for 7–9 minutes or roast in the oven for 10–12 minutes, until blackened on the outside and just cooked through.
- 2
Meanwhile, prepare the salsa. To dice the mango, slice down either side of the stone, score the flesh in a criss-cross pattern, then invert the skin and cut away the cubes. Add to a bowl with the avocado, red onion, chilli, chickpeas, lime juice, parsley and garlic granules. Adjust salt just before serving to keep the salsa fresh and avoid going watery!
- 3
Serve one salmon fillet with half the salsa straight away. Allow the remaining salmon and salsa to cool fully before storing separately in airtight containers for lunch the next day.
💡 Pro Tips
- ✓Pat salmon completely dry with paper towels and let it sit uncovered for 5 minutes before seasoning - surface moisture creates steam that prevents proper blackening and reduces the Maillard reaction by 60%.technique5 minutes air-dry
- ✓Apply blackening seasoning 10-15 minutes before cooking to allow salt to penetrate 3-4mm into the flesh through osmosis, creating better flavor distribution.timing10-15 minutes
- ✓Score mango flesh in 1/2-inch grid pattern before inverting because smaller cubes release more juice and create better flavor integration with the lime acid.technique1/2-inch grid
- ✓Add salt to the salsa only at serving time because salt draws moisture from vegetables through osmosis, making the salsa watery within 30 minutes.timing30 minutes maximum
- ✓Check salmon doneness at 125°F internal temperature - it will carry-over cook to 130°F (medium) while resting, preventing the dry, chalky texture of overcooked fish.technique125°F internal
Share this recipe
Prep
15
min
Cook
12
min
Serves
2
people
Level
beginner
Share this recipe
Blackening spice was invented in 1980s New Orleans when Chef Paul Prudhomme accidentally overheated his cast iron skillet.
15-Minute Blackened Salmon & Mango Chickpea Salsa Bowls
Get ready to savor the vibrant flavors of our 15-Minute Blackened Salmon & Mango Chickpea Salsa Bowls! This speedy, protein-packed dish combines perfectly seared salmon with a zesty mango and chickpea salsa, ensuring a satisfying dinner that transforms into a delicious next-day lunch. Whip it up in no time and enjoy a meal that keeps you energized and craving more!
📝 Ingredients
Serves 2🥬Fresh Produce(6)
- 1 medium avocado, diced
- ½ tsp garlic granules (2.5 ml)
- Juice of 1/2 lime
- 1 ripe mango (approx. 200–220g flesh), diced
- ½ small red onion, finely chopped
- Small handful fresh parsley, finely chopped
🥩Meat & Seafood(1)
- 2 salmon fillets
🫙Pantry Staples(1)
- 1 tin chickpeas, drained and rinsed (Bold Bean Co ideally)Bold Bean Co ideally
🧂Spices & Seasonings(2)
- Salt and black pepper
- 2 tsp mixed bbq smokehouse spice blend (or use smoked paprika, cayenne, black pepper, garlic, chilli + a little sugar/honey for the blackened effect) (10 ml)smoked paprika, cayenne, black pepper, garlic, chilli + a little sugar/honey
📦Other(1)
- ½ red chilli
👨🍳 Instructions
- 1
Heat the air fryer or oven to 200°C (fan). Pat the salmon dry, lightly coat with the seasoning blend. Air fry for 7–9 minutes or roast in the oven for 10–12 minutes, until blackened on the outside and just cooked through.
- 2
Meanwhile, prepare the salsa. To dice the mango, slice down either side of the stone, score the flesh in a criss-cross pattern, then invert the skin and cut away the cubes. Add to a bowl with the avocado, red onion, chilli, chickpeas, lime juice, parsley and garlic granules. Adjust salt just before serving to keep the salsa fresh and avoid going watery!
- 3
Serve one salmon fillet with half the salsa straight away. Allow the remaining salmon and salsa to cool fully before storing separately in airtight containers for lunch the next day.
💡 Pro Tips
- ✓Pat salmon completely dry with paper towels and let it sit uncovered for 5 minutes before seasoning - surface moisture creates steam that prevents proper blackening and reduces the Maillard reaction by 60%.technique5 minutes air-dry
- ✓Apply blackening seasoning 10-15 minutes before cooking to allow salt to penetrate 3-4mm into the flesh through osmosis, creating better flavor distribution.timing10-15 minutes
- ✓Score mango flesh in 1/2-inch grid pattern before inverting because smaller cubes release more juice and create better flavor integration with the lime acid.technique1/2-inch grid
- ✓Add salt to the salsa only at serving time because salt draws moisture from vegetables through osmosis, making the salsa watery within 30 minutes.timing30 minutes maximum
- ✓Check salmon doneness at 125°F internal temperature - it will carry-over cook to 130°F (medium) while resting, preventing the dry, chalky texture of overcooked fish.technique125°F internal