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Blackened Salmon with Pineapple Salsa





It’s hot and humid out, we are craving simple barely cook dinners. Blackened salmon filets with pineapple salsa are just the ticket. We served them as lettuce wraps because we are trying to be healthy and they are always fun to eat but I think this would be delicious with plain or coconut rice if you need a more complete meal. Use whatever blackening seasoning you like, there are plenty of good ones out there. I’m a huge fan of the Old Bay Blackened Seasoning. The salsa comes together very easily but tastes better when you prepare it at least an hour ahead.


What you need:


Pineapple Salsa:


1 cup finely chopped fresh pineapple

1 medium sized slicing tomato, finely chopped with juices

1 medium sized red bell pepper, cored and finely chopped

1 small jalapeño pepper w/o seeds depending on your spice desires, finely chopped

2 small or one large firm but ripe avocado, pitted and chopped

1/2 Vidalia onion, finely chopped

dash of champagne vinegar

juice of one lime

2 tsp dried cilantro or 2 tbsp freshly chopped cilantro

plenty of salt and pepper


Combine all ingredients and allow to rest in the fridge until serving time, makes about 1 quart of salsa.





For the salmon filets, I preheated the oven to 400 and rubbed them with a bit of olive oil and plenty of blackening seasoning. They take about 12 minutes for a 4 oz filet. Let rest for 3-4 minutes before serving with the yummy salsa. Enjoy!









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