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RECIPE
13 INGREDIENTS7 STEPS35MIN

Cajun Salmon with Roasted Jalapeño Pineapple Salsa

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1 Ratings
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Olive and Artisan
Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
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This roasted Jalapeño and Pineapple Salsa has the perfect flavors to bring colorful, nutritious salmon to it’s full potential!

35MIN

Total Cooking Time

13

Ingredients
Olive and Artisan
Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1
Copper River Sockeye Salmon
1/4 cup
Extra-Virgin Olive Oil
1
Lime , juiced
1 Tbsp
1/2 Tbsp
1 Tbsp
Cajun Seasoning
1 tsp
Ground Cumin
1 tsp
Freshly Ground Black Pepper
2 cups
Pineapples , chopped
1/2 cup
Red Onions , chopped
1/4 cup
1 clove
Garlic , minced
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Directions

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Step 1
Preheat the oven to 400 degrees F (205 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 (1/4 cup) , half a Lime (1) , and Honey (1 Tbsp) and rub into the salmon fillets.
Step 3
Sprinkle with Salt (1/2 Tbsp) , Cajun Seasoning (1 Tbsp) , Ground Cumin (1 tsp) , and Freshly Ground Black Pepper (1 tsp) .
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 (2 cups) , Red Onions (1/2 cup) , Fresh Cilantro (1/4 cup) , Garlic (1 clove) , and juice of half the lime. Toss together.
Step 7
Serve salsa over the fish. Enjoy!

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