Cajun Salmon & Pineapple Chilli Salsa
Cook Time: ~15 Minutes
Pineapple and salmon? You must be joking.
I implore you to try it before doubting. This recipe, so light & vibrant, packs an incredible punch of flavour with an assortment of ingredients that, on paper, might not seem an obvious combination. The pineapple salsa brings a variety of textures and refreshing tastes. The softness of the tomatoes & avocado, the sweetness of pineapple, the crunch of onion and pumpkin seeds, and the welcome heat of the chilli. All rounded off with an energetic spritz of fresh lime juice and a buttery fillet of cajun salmon. This dish is also extremely simple & quick to prepare and packed with healthy ingredients.
I have listed this recipe as serving two individuals as one of the ‘main’ meals of the day. But this could also be served as a lighter main between four simply by giving each person one fillet of salmon instead of two.
Serves: 2-4
Time: ~15 Minutes
Information - What you require
Ingredients
A quick note on the salmon seasoning. I will list a number of herbs and spices below, but if you don’t want to make the mixture yourself, most stores sell pre-made Cajun seasoning.
• Salmon Fillets (2 to 4)
• Pineapple chunks (~250g)
• Mixed baby tomatoes (~250g)
• One large red onion
• Pumpkin seeds (~50g)
• One lime
• One avocado
• One Large red chilli (or more if your spice tolerance allows it)
• Extra virgin olive oil
Salmon Seasoning
• Garlic granules (1.5 tsp)
• Onion granules (1.5 tsp)
• Paprika (1.5 tsp)
• Dried oregano (2 tsp)
• Dried thyme (2 tsp)
• Cayenne Pepper (1.5 tsp)
• Ground black pepper (1 tsp)
• Salt (1/4 tsp)
Alternatively, you may acquire a pre-made cajun seasoning mix.
Optional Ingredients & Notes
• Cajun Seasoning: A suitable replacement is Piri Piri seasoning. It works just as well.
• Coriander: When serving, a light sprinkling of fresh coriander is a welcome garnish.
Equipment
• One large mixing bowl
Mise En Place - Food preparation
Slice your chilli finely. Slice and dice your red onion, pineapple and avocado. Cut your mixed baby tomatoes into halves. If you are attempting to make the cajun seasoning yourself, you may add the herbs and spices together into one bowl and mix (don’t forget the pepper and salt).
The measurements I have prescribed for the cajun seasoning are not absolute. Take the time to smell the seasoning once you have mixed them together. If you feel it requires a little more of something, be confident enough to add it and experiment. That’s what cooking is all about.
Cooking Process
First, take your salmon fillets (I use four here as I was cooking for two, and we like to have two each) and place them onto a plate, lightly coating them in extra virgin olive oil. Then apply your cajun seasoning, ensuring they are well coated on every surface area apart from the skin. Place onto a baking tray lined with greaseproof paper, skin down, and bung them in the oven at 180°C (~360°F) for 10 to 12 minutes.
Next, place your pineapple chunks, avocado, tomatoes, pumpkin seeds, red onion, and sliced chilli into a bowl and ensure they are mixed well. Following this, squeeze the juice of half a lime and mix again. If you feel it needs more lime, add the juice of another half. I personally use a full lime when I prepare this meal; you can not underestimate the difference lime juice makes to this salsa. I also like to add a light drizzle of extra virgin olive oil to the salsa once prepared.
Once the salmon is cooked, add a generous serving of your pineapple salsa to your plate, topped with your salmon fillet, and serve with a wedge of lime. A light sprinkling of fresh coriander also works well as a garnish to this dish.
If you do attempt this dish, please let me know how it goes, and if you variate the recipe in any way. Also, this newsletter relies upon word of mouth, so if you feel you know someone who would enjoy this publication please share it.
Thanks for reading,
Conor