Blackened Salmon Pineapple Salsa Boats


Blackened Salmon Pineapple Salsa Boats

By Julia McMahon, Cordova AK


Serves 6-10




Blackened salmon

16 ounces Copper River Salmon, skin removed
2 tablespoons butter
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon coriander
1 tablespoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt


Pineapple Salsa


1 pineapple finely chopped
1 clove fresh minced garlic
1 teaspoon grated fresh ginger
1 jalapeño, seeded and diced
Juice of 1 1/2 limes
1 small shallot, minced
1/4 teaspoon salt
1 red chili pepper, seeded, and diced
2 tablespoons chopped cilantro
1/4 teaspoon lime zest

2 yellow or orange bell peppers, seeded and cut into roughly 3x3” pieces



- Combine all ingredients for the pineapple salsa leaving the two whole bell peppers aside for later use
- Refrigerate salsa
- While salsa is in fridge begin the salmon preparation
- Cut the skinned salmon fillet into roughly 2” cubes
- Mix all spices for the blackening rub and coat salmon cubes in the spice mixture
- Heat 2 tablespoons butter in a small skillet over high heat until browned
- When butter browns add seasoned salmon cubes and sear on both sides until crispy and brown
- Remove from pan and set aside





- To assemble salsa boats place bell pepper pieces on a serving tray
- Top each pepper slice with a salmon cube
- Spoon pineapple salsa over the salmon
- Garnish with cilantro and leave extra salsa for the side


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