Blackened Salmon with Mango Avocado Salsa and Cilantro Rice

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Blackened Salmon

1. In a small bowl, combine 1½ teaspoons smoked paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ¼ teaspoon cayenne, ½ teaspoon black pepper, and ¾ teaspoon kosher salt; stir together into a blackening rub. 3 min
2. Pat the four 6-oz skin-on salmon fillets thoroughly dry with paper towels, then press the blackening rub firmly onto all flesh-side surfaces of each fillet. 3 min
3. Heat 2 tablespoons neutral oil in a large cast-iron or heavy skillet over medium-high until the oil just begins to smoke. 3 min
4. Timing-sensitive step. Place the fillets skin-side up in the skillet and cook undisturbed for 3–4 minutes until a dark, charred crust forms on the flesh side. 4 min
5. Timing-sensitive step. Flip the fillets skin-side down and cook a further 2–3 minutes until the skin is crisp and the fish is just cooked through and flakes easily at the thickest point. 3 min
6. Transfer the salmon to a plate and rest 2 minutes, then serve with lime wedges alongside. 2 min

Mango Avocado Salsatopping

1. Peel and dice 1 ripe mango into ½-inch cubes and finely dice ¼ of a red onion; add both to a medium bowl. 5 min
2. Seed and finely mince 1 jalapeño, then roughly chop 3 tablespoons fresh cilantro; add both to the bowl. 4 min
3. Squeeze 2 tablespoons fresh lime juice over the bowl, add ¼ teaspoon kosher salt, and stir gently to combine. 2 min
4. Just before serving, pit, peel, and dice 2 ripe avocados into ½-inch cubes and fold them gently into the salsa so they stay intact and don't brown. 4 min

Cilantro-Lime Ricebase

1. Rinse 1½ cups long-grain white rice in a fine-mesh strainer under cold water, stirring with your hand, until the water runs clear. 3 min
2. Combine the rinsed rice, 2¼ cups water, ½ teaspoon kosher salt, and 1 tablespoon unsalted butter in a medium saucepan and bring to a boil over medium-high heat. 5 min
3. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes until all water is absorbed and the rice is tender. 15 min
4. Remove the pan from the heat and let the rice steam, covered and undisturbed, for 5 minutes. 5 min
5. Uncover, drizzle in 2 tablespoons fresh lime juice, add ½ teaspoon lime zest and ¼ cup finely chopped fresh cilantro, then fluff and fold everything together with a fork. 2 min