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Caribbean Blackened Salmon

Frozen pineapple, mango, and strawberries (8 oz bag)

1 shallot

1 Fresno chili pepper (red hot chili)

1 lime

1 1/2 pound salmon filets, skin on


1/2 TBSP Spice by Rachel Sweet PUMPKIN PIE MIX

2 TBSP oil (olive or vegetable)

Allow the fruit to thaw, if using frozen. You can chop the fruit into smaller pieces for more of a salsa, if desired. Add the fruit to a bowl and squeeze the juice from the lime over it. Wash and dice the shallot and the red pepper and add to the fruit bowl. Mix well and allow to sit.

In a small bowl, combine the 1/2 tablespoon of PUMPKIN PIE MIX and the 2 tablespoons of SLIGHTLY SPICY CAJUN MIX and mix together. Set aside. Cut the salmon fillets to fit your frying pan, if needed. Leave the skin on as it enhances the flavor! Rub the spices into the salmon (no need to coat the skin!).

Add a drizzle of oil to the pan and heat to medium. Place the salmon fillets onto the pan for 3 minutes on each side. Add more oil for each batch of fillets if they don't all fit into the pan at once. The spices will blacken the salmon (not burnt!). Serve topped with the fruit mixture.


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