Whole Plates Full Hearts

The Ultimate Summer Dinner – but make it Alaskan Style

If you’re looking for the perfect summer dinner that’s bold, refreshing, and has a little bit of a kick to it…. This is the one! We’re making blackened Alaskan salmon tacos topped with a delish mango salsa that cools everything down in the best way. This meal is fresh and full of flavor!!! Plus, it comes together somewhat fast if you make the salsa and guac the night before. This is exactly what you want on a warm evening when you don’t want to spend lots of time in the kitchen.

So let’s get into it!

First up: Mango Salsa

This salsa is quite literally the star of the show because it helps balance the smoky spice of the salmon. It’s sweet, tangy, and so refreshing! 

Here’s what you need:

• 3 cups mango (I used frozen and thawed in the fridge all day)
• 1/4 red onion, finely diced
• 1 Roma tomato, finely diced
• 1 clove garlic, pressed
• A good handful of cilantro, chopped. If I had to measure I’d say 1/8c to 1/4 c
• 1/2 tsp salt
• Zest of 1/2 lime + juice of 1/2 lime

Toss it all together in a bowl, cover, and let it chill until you’re ready to serve. Letting it sit for a bit helps the flavors come to letter beautifully.

Blackened Salmon Tacos

Alright the heart of the whole meal. Here we go!

Ingredients:

• 1 lb salmon (it was 2 large fillets for me so make sure you use a scale!) 
• 2 tbsp olive oil (divided, one for seasoning, one for the pan)
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp thyme
• 1/2 tsp cayenne pepper (or reduce to 1/4 tsp for less heat)
• 1/2 tsp salt
• 1/4 tsp black pepper

Salmon Tip of the Day: Use the tails!

If you’re cooking your own salmon and want to make life easier, use salmon tail pieces. They typically have fewer bones and cook faster too! The tails make for perfect flakey pieces for your tacos and you won’t have the headache of deboning each fillet! 

Instructions:

1. Prep the salmon:
   • Pat fillets dry and place skin side down onto parchment paper.
   • Mix the blackening spices in a small bowl.
   • Rub the top of the salmon with roughly 1 tbsp olive oil, then coat generously with the seasoning. 
2. Cook the salmon:
   • Heat a cast iron or nonstick pan over medium-high heat.
   • Add the remaining tbsp of oil.
   • Sear the salmon for 2 to 4 minutes per side until blackened and cooked through.
     Pro tip: Cook with your vent fan on bc the blackening spices love to get smoky!
   • Once done, flake the salmon into bite-sized pieces.

Taco Assembly Time!

Warm up your corn or flour tortillas in a skillet (always worth the extra minute).

Layer on: 

• Shredded cabbage or slaw
• Flaked blackened salmon
• A big spoonful of mango salsa
• Slices of avocado or a good ol scoop of guacamole
• Drizzle of sour cream or chipotle mayo (our personal fav bc we love the smoky kick)
• Fresh cilantro and a squeeze of lime

Boom, baby! You’ve just made one of the most flavor-packed, refreshing taco dinners of the season. These are perfect for any day but we all know a sunshiny day would top this meal off!

Extra Tips & Tricks

• Time-saver: Thaw mango in the fridge in the morning (that is if you aren’t blessed with fresh lovely mangos nearby) and it’ll be salsa ready by dinner.
• Make it creamy: you can mix plain Greek yogurt with lime juice for a tangy alternative to mayo.
• Slaw shortcut: Toss bagged slaw mix with a little lime juice and salt for instant crunch.
• Make-ahead: The salsa gets better the longer it sits… so aim to make it the night before, if you can!
• Double Up: This recipe is so easy to double! To feed 6 I used 2lbs and had plenty to go around!