Blackened Salmon with Mango Salsa and Avocado

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  2 tsp Brown sugar
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  1 tsp Paprika, Ground
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  1 tsp Garlic powder
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  1 tsp Onion powder
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  1 tsp Oregano, Dried
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  1 tsp Thyme, Dried
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  0.5 tsp Ginger, Fresh Root
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  0.5 tsp 1/2 teaspoon sea salt
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  0.1 tsp Cayenne Pepper, Ground
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  1.5 lbs Salmon
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 cup Mango Salsa, Prepared
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  1 Avocado(150g)

Instructions

1. 1Combine the brown sugar, paprika, garlic powder, onion powder, oregano, thyme, grated fresh ginger, sea salt, and cayenne pepper in a small bowl and stir until evenly mixed.
2. 2Pat the salmon dry with paper towels, then rub olive oil over both sides of each fillet.
3. 3Press the blackening spice mixture firmly onto the top and sides of each salmon fillet, coating evenly.
4. 4Heat a large skillet over medium-high heat for 2 minutes until very hot. Working in batches if needed to avoid crowding, place the salmon skin side up in the skillet and cook 4–5 minutes until the spiced crust is dark brown and charred, then flip and cook 3–4 minutes more until the salmon flakes easily with a fork and the internal temperature reaches 145°F.
5. 5Transfer the cooked salmon to a plate and let rest 2 minutes.
6. 6Slice the avocado into thin wedges.
7. 7Divide the salmon evenly into 6 airtight containers while warm, then top each portion with the mango salsa and avocado slices.
8. 8Cool to room temperature before sealing and refrigerating for up to 3 days.