Preheat the oven to 400 degrees F (200 degrees C).
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
Honey (1 Tbsp)
and rub into the salmon fillets.
Salt (1/2 Tbsp)
Cajun Seasoning (1 Tbsp)
Ground Cumin (1 tsp)
Freshly Ground Black Pepper (1 tsp)
Bake for about 20 minutes, or until cooked to your liking.
Over medium-high heat, blister the
Jalapeño Peppers (3)
until softened and charred. Slice the jalapeno.
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.
Serve salsa over the fish. Enjoy!