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


alt tag

alt tag

alt tag