Cajun Salmon with Mango, Pineapple, Avocado Salsa
Ingredients
- (4-6 oz. each) skinless salmon filets
- 1 tablespoon olive oil
- 2 tablespoons butter
CAJUN SPICE MIX
- 2 tsp EACH smoked paprika, garlic powder, onion powder
- 1 tsp salt
- 3/4 tsp EACH dried oregano, dried thyme , pepper
- 1/4 tsp cayenne pepper (omit for less heat)
MANGO, PINEAPPLE, AVOCADO SALSA
- 1 mango, chopped
- 1 avocado chopped
- 2 tbsp diced red onion
- 1 jalapeno seeded, deveined, diced
- lime juice, to taste
- 1 cup chopped pineapple
- 1/2 red bell pepper, minced
- 2 tbsp chopped cilantro
- ⅛-¼ tsp salt to taste
Instructions
MAKE THE MARINADE
- Mix together all of the Spice Rub ingredients in a medium bowl. Remove 2 teaspoons Spice Rub to a shallow dish or large freezer bag (whatever you are going to marinate salmon in).
- Whisk in remaining Marinade ingredients.Add salmon and turn to coat. Marinate at room temperature for 30-60 minutes. You will use remaining spices later in the Rub.
PREPARE THE MANGO, PINEAPPLE AVOCADO SALSA
- Meanwhile, chop and add all of the Salsa ingredients EXCEPT AVOCADO to a large bowl.
- Toss to combine. Refrigerate until ready to serve. Chop and add avocado just before serving so it doesn’t brown.
CREATE THE SPICE RUB
- After 30-60 minutes (no more), remove fish from marinade and pat dry. Rub remaining Spice Rub evenly all over fish.
- The easiest way to do this is dip each fillet in the spice rub, front and back.
TO COOK
- In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat (medium if your stove runs hot).
- Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, until crispy and blackened.
- Flip salmon over and add butter. Cook an additional 3-6 minutes to your liking (will depend on thickness). Check salmon after 2 minutes to ensure it isn’t cooking too quickly – if it is, then turn down the heat.
TO SERVE
- Remove salmon from skillet to individual plates and drizzle with pan juices. Serve with Mango, Pineapple Avocado Salsa.
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