Blackened Salmon with Grilled Pineapple-Avocado Salsa
I’ve been meaning to get this up for weeks. Weeks! Which, clearly, is unacceptable, because this recipe needs to be shared, and by now summer is almost over (literally our patio is hidden beneath a layer of freshly fallen leaves) and those sweet, glorious pineapples we’ve been buying nonstop are going to slowly disappear from our kitchens. It’s an absolute travesty that I’ve kept this from you for so long. Blackened salmon with pineapple-avocado salsa is here to stay, and I am certain it will be making a regular appearance in our dinner rotation game.
Like… tonight perhaps? My husband is out with a client (or is he the client? I’m so bad at these things…). Either way, it’s a solo-dinner-for-one kind of night, and this boss lady wants pineapple-avocado salsa.
Speaking of, can I be frank with you? I am all kinds of proud of myself for even uttering those words: boss lady. For those who know me, you know I took a bit of a sabbatical after my kids were born. 5 years, to be exact. It still amazes me on the daily what I’ve accomplished in 1 short year. And actually…. total tangent, but next Tuesday is my 1 year blogiversary!
Totally and completely shocked at how quickly this year flew by — and also by how many goals I’ve achieved! More on that later. I promise, like really promise, to get a post up recapping my experiences thus far on the actual day, but until then… we’re celebrating with pineapple-avocado salsa!
Huge, big, major shout out to Sizzlefish for providing the glorious salmon pictured here. This was not sponsored, however, they were kind enough to send me an extra large shipment of seafood, and after digging through the box I could not wait to get my hands on this piece of coho salmon! Seriously, look at the color. And the taste? Beyond fresh. If you’re looking for a better seafood option than what may be in your local community, check them out because they offer various packages to fit your needs and ship right to your door. Game changer. Will report back re: other seafood we’re trying from Sizzlefish, but for now trust me when I say salmon + pineapple-avocado salsa = your new favorite weeknight meal.Print
Blackened Salmon with Pineapple-Avocado Salsa
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- 4 (6 oz portions) coho salmon, (such as from Sizzlefish)
- 1 ½ tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp kosher salt
- pinch of cayenne
- 1 large pineapple, (peeled and cut into ½” thick rounds)
- 1 medium avocado
- ¼ – ½ small jalapeno or other small chili, (minced (about 1 Tbsp))
- 2 Tbsp red onion, (minced)
- ¼ cup fresh cilantro, (finely chopped )
- extra virgin olive oil
- kosher salt
- non-stick grill spray
- In a small bowl, combine paprika, garlic powder, onion powder, thyme, salt, and cayenne and mix well. Drizzle each salmon filet with about 1 tsp of olive oil, then sprinkle blackening seasoning equally on each piece. Let sit at room temperature for 30 minutes.
- Heat a grill to medium-high heat, then spray lightly with nonstick grill spray. Lay pineapple sliced on a baking tray, then drizzle with about 2 Tbsp olive oil, turning to coat on both sides. Sprinkle with 1 teaspoon of kosher salt. Grill for 3-4 minutes per side, then remove. Let cool slightly, then core and cut into a small dice.
- Place pineapple, avocado, jalapeno, cilantro, and 1 tsp kosher salt in a bowl, and stir to combine. Refrigerate for at least 30 minutes.
- Cook salmon on grill over medium-high heat, skin side up, for about 3 minutes. Flip and cook another 2 minutes, or until salmon reaches an internal temperature of about 115 F. It will continue to cook a bit while it rests when you remove it from the grill (125 F is medium-rare). If you like your salmon more cooked, leave it on an extra minute. As always, cooking time is dependent on the thickness of your protein as well as your cooking temperature, so if you’re not comfortable gauging doneness with your fingers, use a thermometer.
- Top salmon with pineapple salsa and eat immediately.