Dear Universe,
You’re quite a prankster, eh? First you send me three years of dreams in which I have to go back to high school EVEN THOUGH I have graduated college. Yes, it was quite a clever way to point out I’d missed an important lesson somewhere along life’s way. And following up with a graduation dream finale? Brilliant.
But this? Now I’m a waitress at the Pappadeaux I worked at in college?!?!? Not exactly the career path I had envisioned for my nighttime alter ego.
I mean, can’t I fly or breathe underwater or something???
How is the ability to make succulent, flakey fillets of blackened salmon topped with pineapple salsa a superpower? Seriously, if I spend the next three years craving spicy cilantro-lime shrimp, creamy seafood bisque and copycat Whole Foods salmon dip I hold you responsible. Consider yourself warned.
Love,
-Heather
Blackened Salmon with Pineapple Mango Salsa
Equipment
- baking pan
- mixing bowl
- small bowl
- spatchula
- mixing spoon
Ingredients
Blackened Salmon
- 3 – 4 filets wild salmon (½ pound each)
- 2 ¼ tsp paprika
- 1 ½ tsp garlic powder
- 1 ½ tsp onion powder
- 1 ½ tsp ground dried thyme
- ½ tsp ground black pepper
- ¼ tsp ground cayenne pepper
- ½ tsp dried basil
- ½ tsp dried oregano
- sea salt (to taste – add after baking)
- 1 – 2 tbsp coconut oil
Pineapple Mango Salsa
- 1 ½ cups fresh pineapple (diced)
- 1 cup fresh mango (peeled and diced)
- 2 tbsp red onion (minced)
- ½ – 1 jalapeño (seeded and diced – optional)
- 1 – 2 tbsp fresh cilantro (chopped)
- 1 fresh lime (juiced)
Instructions
Blackened Salmon Filets
- Preheat oven to 350° F.
- Combine herbs and spices into a small container.
- Rub seasoning on salmon and place seasoned side down.
- Bake for 20 minutes.
Pineapple Mango Salsa
- Peel and slice the mango and pineapple.
- Dice jalapenos, chop cilantro, and mince onion.
- Mix salsa ingredients in a bowl and serve. This seasoning and salsa also goes great with chicken!
- Enjoy!
Nutrition
More Cajun Inspired Recipes
Dirty Rice – Ground pork, cajun spices, bacon and minced chicken livers (promise you can’t taste them) give this deeply flavorful rice it’s signature dirty appearance. When I make it I always put leftovers in the fridge for another meal . . . and then eat it before that meal arrives. 🙂
Blackened Shrimp & Scallop Fondue – Blackened shrimp, sweet scallops, mushrooms and tender spinach are folded into a white wine cream sauce and topped with melty cheese. So good!
Chicken & Sausage Jambalaya – I highly recommend using andouille sausage in this recipe. It’s delish!
Homemade Cajun Seasoning – Zesty, savory and so delicious, this seasoning is amazing as a dry rub for meat, sprinkled on hot french fries, stirred into homemade ranch dressing, and in so many other dishes that might surprise you.
