Blackened Salmon with Mango Salsa on Rapini

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Eating Paleo, or like our Stone-Age ancestors, doesn't mean tearing hunks of meat off a bone. Hit the reset button on your body and eat the diet you were born to eat with these recipes from Nell Stephenson's Paleoista. Read an excerpt of the book here, or find out more about the plan here.


  • 1 ripe mango, peeled, pitted and cut into 1/2-inch cubes
  • 1/2 cup fresh minced cilantro
  • 1 tbsp freshly squeezed lime juice
  • 1/4 cup peeled and diced red onion
  • 1 garlic clove, peeled and crushed
  • 1 medium tomato, seeded (cut in half, then use a spoon to scoop out seeds) and chopped
  • 2 tsp paprika
  • 1 tsp ground dried oregano
  • 1 tsp ground dried thyme
  • 1/8 tsp cayenne pepper
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp freshly ground white pepper
  • 1/2 tsp salt-free garlic powder
  • 1/2 tsp ground cumin
  • 2 6- to 8-oz skin-on salmon fillets
  • 2 tbsp extra-virgin olive oil
  • 1 bunch rapini (also called broccoli rabe, which can be substituted with broccolini), chopped and lightly steamed
  • 2 slices fresh lemon, pits removed


Combine the mango, cilantro, lime juice, onion, garlic and tomato in a small bowl, stir, cover and refrigerate.

Combine the paprika, oregano, thyme, cayenne, black and white pappers, garlic powder and cumin in a small bowl and mix well. Pat the fish dry with paper towels and press the spice mixture on the flesh.

Heat the oil in a cast-iron skillet over high heat. Place the fish in the skillet, flesh side down, and cook for 2 minutes. Flip over and cook on the skin side for 2 more minutes. Check the internal temperature with an instant-read thermometer for 160°F.

Place half the rapini on each of two plates, followed by a piece of salmon and a generous dollop of salsa. Garnish with lemon slices.


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