Method Blackened Salmon with Pineapple Salsa

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Method Blackened Salmon with Pineapple Salsa, This salmon dish cooks up in a few minutes and is packed with flavor—just top this light and fresh meal with the salsa and serve with rice.

Ingredients
Blackened Seasoning:
  • 1½ tablespoons paprika
  • 1½ teaspoons onion powder
  • 1½ teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Salmon:
  • 1 tablespoon canola oil
  • 1½lb. salmon fillets, skin removed
  • ½-1 teaspoon blackened seasoning per salmon fillet
Coconut rice:
  • 1 cup quick cooking brown rice*
  • 1¼ cup full fat coconut milk
  • 1¼ cup water
  • 1 teaspoon sea salt
Pineapple Salsa:
  • 1 cup fresh pineapple, chopped into small chunks
  • 1 small red bell pepper, seeded and chopped small
  • 1 small jalapeño, seeded and finely chopped
  • ½ cup finely chopped red onion
  • ¼ cup freshly chopped cilantro
  • juice of 1 lime
  • salt, to taste

Instructions

Prepare the seasoning:
  1. Place all ingredients in a small bowl and stir to combine.
Prepare the salmon:
  1. Place ½-1 teaspoon of the blackened seasoning on both sides of the fish, depending on how spicy you’d like it. Let stand at room temperature for 10-15 minutes while you prepare the rice and salsa.
  2. Heat the canola oil in a non-stick or cast iron skillet over medium high heat. Place the salmon fillets presentation side down in the pan and cook for 2-3 minutes, or until a nice crust is formed and it releases easily from the pan. Gently flip and cook on the other side for another 2-3 minutes, or until the fat begins to render. Remove from heat and keep warm.
Prepare the rice:
  1. Place the coconut milk and water in a medium saucepan. Cover and bring to a boil over high heat. Stir in the rice and salt, and return to a boil. Turn the heat down to low and cover, and simmer the rice according to package instructions. Once the rice has absorbed the liquid, remove from heat and let stand covered 10 minutes to steam. Remove the lid and fluff the rice with a fork.
Prepare the salsa:
  1. Place all ingredients in a medium bowl and let stand at room temperature for 15-20 minutes in order for the flavors to marry. Serve as a dip, topping, or condiment.
  2. Serve the salmon over the rice and spoon the pineapple salsa over the salmon. Serve and enjoy!

Blackened Salmon with Pineapple Salsa and Coconut Rice is a fresh, healthy, flavorful meal that you can put on the table in 30 minutes or less!

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