I love salmon. Smoked, poached, baked, grilled, in papillotte… I wouldn’t know which way to choose. And while preparing salmon is pretty easy, it’s not always easy to decide what to serve it with. That’s my experience, at least. Sure, I love smoked salmon quiche with broccoli and goat cheese, and there’s plenty of classical salmon recipes, but every once in a while, we want something different, no? So I revisited one of my favorite ways to prepare salmon, which is blackened salmon. It’s a recipe that originated in Cajun cooking, in which the salmon is rubbed in a thick layer of spices and then baked, creating a ‘blackened’ spicy crust. Mmmm, I could hardly wait for dinner time once I decided I would make this.
But what to serve with it? There’s the problem. I once ate blackened tuna with mango sauce in Cactus Taverna, a great restaurant in Salisbury. But good fresh tuna is hard and expensive to find in Belgium, and I try to avoid tuna since it’s going extinct due to overfishing. I decided to go for blackened salmon with mango sauce, and be bold and try out pumpkin and sweet potato as vegetable sides to balance the spicyness. Exciting! As it was kind of an experiment, I looked up a few ways to make blackened tuna, mango sauce and sweet potato baked fries on Tastespotting (always a great source of inspiration, if just for the wonderful pictures).
The result was delicious. There’s the spicy, slightly crunchy salmon, balanced by the sweet and mild mango. The earthy but flavorful pumpkin and sweet potato chips, also slightly spicy, make for a great balance. I have yet to perfect an elegant way to serve the plate, but the taste was surprisingly complementary. Do try at home!
Fall vegetables 
- Pumpkin and sweet potato fries
Recipe for four people:
For the blackened salmon:
-four pieces of fresh salmon, preferably bio/organic
-spices: black and white pepper, salt, paprika, thyme, basil, rosemary, cumin, onion powder, garlic powder, ground dry chili flakes or spicy chily powder, cayenne pepper (you’re free to improvise according to your own pantry here)
-butter
For the mango sauce:
-Two very ripe mangos
-Juice of one lime
For the pumpkin and sweet potato fries:
-Half of a small, flavorful pumpkin (I used a chestnut pumpkin)
-2-3 sweet potatoes (I actually didn’t have real sweet potatoes but some kind of in-between Turkish long potato I picked up at the local store)
-olive oil
-salt and pepper, dried herbs such as thyme, rosemary, basil, some spicy chili powder
Start cooking!
Start with the pumpkin and sweet potato as they will take the longest. Preheat the oven to 200 degrees Celsius (about 400 F). Peel the pumpkin and potatoes and cut into long fry-shaped wedges. Put them on a metal oven-proof platter covered with a sheet of parchment paper. Drizzle with oil and sprinkle with salt, pepper and spices, toss carefully so everything is covered. Put in the oven and let bake for 30 to 40 minutes, until the fries are soft but still have bite (this depends on the kind of vegetables, your oven…)
While the vegetables are in the oven, start with the mango sauce. Peel the mangoes and cut them into cubes. Put in a mixer bowl with the freshly squeezed lime juice. Mix until you have a thick, fluid sauce. Keep the sauce ready in a saucepan to heat before you’re serving.
Cut the salmon into the desired amount of pieces if necessary. Mix all the spices. I don’t use an exact formula but I tend to start with the first listed in the largest quantities, then move down to smaller quantities, depending on how spicy you like the crust to be. When the mixture is ready, heat up a pan (a grill pan is also possible, try to use one that conducts heat well, like a cast iron) and let some of the butter melt at a low temperature. Take the salmon and sweep it through the butter on both sides, then through the spice mixture. Put a little more butter into the pan (you don’t need to smother the salmon, just so the crust won’t burn) and heat it up. When the butter is hot and melted, put the wedges of salmon into the pan and bake on both sides until the insides are done (not overdone, it really is a shame to ruin salmon by letting it get too dry, so check regularly on the inside of it’s still rosy).
Put the salmon on a (warm) plate, arrange the fries around it or underneath and top with some hot mango sauce. Yum!
Wonderful dish. It didn’t even took me an hour to finish cooking. I didn’t think it would match this well: the crispy sweet potato fries and the mango sauce matched the fresh salmon really well. I used zucchini instead of pumpkin but I didn’t have any less result, on the contrary, it gave some extra color to my plates. I cooked for 2, but I used 2 mangos instead of one, I ended up having far too much sauce, so next time, I’ll only use one.