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Blackened Salmon with Chipotle Squash Puree and Mango Rice


Blackened Salmon with Chipotle Squash Puree and Mango Rice

Blackened Salmon Recipe

A little spicy, a little sweet, this recipe combines some of my fall favorites. Fresh and earthy butternut squash pairs perfectly with salmon. Sweet, tangy mangos cut through the smoky, spicy chipotles to create a dish that is a little exotic and exciting yet well-balanced.

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes


  • 1 Large Butternut Squash
  • 1 Small Can of Chipotles (4 oz. or smaller)
  • 2 Tablespoons Butter, unsalted
  • 1/4 Teaspoon Chili Powder
  • 1/4 Teaspoon Salt
  • 1/4 Cup Cream
  • 1 Large Ripe Mango
  • 2 Cups of Rice
  • Pinch Saffron (optional)
  • 1/4 Teaspoon Salt
  • Water
  • 4 6 oz - Fillets of Salmon
  • 2 Tablespoons Unsalted Butter, melted
  • 2 Teaspoons Paprika
  • 1 Teaspoon Cayenne
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Dried Thyme
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Salt


Chipotle Squash Puree

Preheat oven to 350 degrees.
Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with a little olive oil and place cut side down on a cookie sheet lined with aluminum foil. Roast squash in oven until easily pierced with a fork. About 30 minutes.

Scoop out the cooked squash into a food processor. Add 1 or 2 chipotle pepper (according to how spicy you like it), 2 tablespoons of butter, chili powder, salt, and cream. Puree until a smooth consistency.

Mango Rice

Cook rice according to manufacturers directions except add the pinch of saffron to the water. Dice the mango very small. Add half of the diced mango to the cooked rice. Save the other half for garnishing later.

Blackened Salmon Rinse off each portion of salmon and pat dry. Mix all the spices together in a bowl. Brush both sides of each fillet with butter. Sprinkle a little blackening spices onto each side and lightly press the spices against the fish.

Heat a cast iron skillet (or heavy bottomed pan) until it is smoking hot. Place the fillets in the skillet. Cook for 1 - 2 minutes and turn the fillets over. Cook until the salmon is firm and cooked through (about 2 minutes).

To Serve Spread a portion of the Chipotle Squash Puree onto each plate. Place a large scoop of the Mango Rice in the center of the puree. Put the salmon fillet on top of the rice and top with some of the reserved mango.


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