A lot of people think spicy when they see blackened. This is not always the case. We carry a Chef Hans Blackening Seasoning that is not spicy but just great flavor. This is one seasoning that I make sure not to run out of at home. It is kind of my go to spice for most fish. But my favorite fish to put this seasoning on is salmon. Every time I make salmon I use this seasoning. If you are still doubting me-I feed this to my friends little two year old boy who is a very picky eater and he just loves it!
2 (6-8 oz portions) Salmon
Chef Hans Blackening
Heat grill to medium high heat. You want to get it to 400 degrees.
While the grill is heating up rub the fish down with oil and sprinkle the seasoning on the flesh side (no need to season the skin side). And rub the seasoning into the fish. You want the fish to be fairly moist so if it is dry at all put a little more oil on it and rub in.
Assemble the salsa. Cut avocado and the mango into cubes and put into bowl. Mince the red onion and mix in. Use half of the lime juice and mix in. Put a bundle of cilantro leaves in the bowl and mix. Now season with the cumin and salt to taste.
Once the grill is heated up to 400 degrees. Make sure that the grill is really clean so use a wired brush to wipe down. Next put the fish directly onto the grill skin side up and shut grill. Set timer for 5 minutes and flip the fish and wait another 5 minutes.
Serve the salsa over this fish.