Cajun Salmon with Roasted Jalapeño Pineapple Salsa

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Copper River Sockeye Salmon

60 mL

Extra-Virgin Olive Oil

1

Lime , juiced

20 g

Honey

10 g

Salt

7 g

Cajun Seasoning

2 g

Ground Cumin

2 g

Freshly Ground Black Pepper

3

Jalapeño Peppers

340 g

Pineapples , chopped

80 g

Red Onions , chopped

4 g

Fresh Cilantro , chopped

1 clove

Garlic , minced

Cooking Instructions

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Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place Copper River Sockeye Salmon (1) fillets on parchment paper or an aluminum foil-lined baking sheet. Drizzle filets with Extra-Virgin Olive Oil (60 mL) , half a Lime (1) , and Honey (20 g) and rub into the salmon fillets.

Step 3

Sprinkle with Salt (10 g) , Cajun Seasoning (7 g) , Ground Cumin (2 g) , and Freshly Ground Black Pepper (2 g) .

Step 4

Bake for about 20 minutes, or until cooked to your liking.

Step 5

Over medium-high heat, blister the Jalapeño Peppers (3) until softened and charred. Slice the jalapeno.

Step 6

Add jalapeños to Pineapples (340 g) , Red Onions (80 g) , Fresh Cilantro (4 g) , Garlic (1 clove) , and juice of half the lime. Toss together.

Step 7

Serve salsa over the fish. Enjoy!