This dish looks like vacation. It tastes like it too.
Bright, spicy, sweet, bold. There’s a lot going on here but somehow it all marries together perfectly.
Before you say it– I know. This dish is a bit summery for April 1st.
I’ve noticed that my cooking follows the same trends as my wardrobe. Hear me out.
As summer comes to an end every year, I can hardly wait to whip out my autumn clothes. First day of Fall and I’m decked head to toe in jeans, boots, sweaters and scarves. Who cares that its still 85 degrees and 90% humitidy outside? Starbucks released the Pumpkin Spice Latte three weeks ago! It is FALL!
Same thing goes with the arrival of Spring. By the time the first flower blooms, I am already replacing winter’s heavy layers with shorts and skirts. I assume that increased daylight = warm weather….a mistake that results in me being uncomfortable and cold for pretty much the entire month of March.
My cooking is often a bit seasonally premature as well. I am so excited for the newness of the next season’s flavors and ingredients that I often abandon the current season before it’s actually over. This salmon is no exception.
Overjoyed by the abundant sunshine and blue skies outside my window this past weekend, I was inspired to make a summery, tropical dish. My excitement for this amazing weather was so great that I just skipped over Spring cooking entirely and plunged straight into Summer. When I finally left my apartment to go buy the ingredients, I discovered that it was actually 45 degrees outside. Not the summery wonderland I was expecting. But that didn’t stop me! I was a woman on a mission to celebrate summer, and no gusty winds nor chilly air were going to stop me.
What makes this dish so good are the contradictory yet complimentary flavors and textures. It is the perfect balance of sweet and spicy; warm and cool; juicy and crispy. The salmon cooks very quickly, so if you prepare the salsa ahead of time (which I suggest you do in order to maximize flavor), you can prepare this dish in about 15-20 minutes.
Tip: We all know that the better quality the salmon, the better the dish. I know what you’re thinking– good quality salmon is so pricy! But wait- it doesn’t have to be! The Fresh Market has amazing sales on fresh Atlantic salmon– this Saturday, salmon that is typically $12.99/lb was on sale for $6.99/lb. I bought 3 meals worth of fish and froze the extra (a great way to save money). I highly recommend that you subscribe to The Fresh Market’s emails, which let you know about their great sales.
- 1 pineapple
- 1 avocado
- 1 jalapeño (seeds removed)
- 3 tsp lime juice
- 1 tsp honey
- 4 tsp cilantro, chopped
- salt and pepper
- 1 pound fresh salmon
- pineapple rind (optional)
- 1 tsp cajun seasoning
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 tsp brown sugar
- salt and pepper
- Remove rind from pineapple and set aside for later.
- Chop pineapple and avocado into small pieces. Add together in a bowl.
- Remove seeds from jalapeño, as they contain most of the heat. Dice and add to pineapple and avocado.
- Add lime juice, chopped cilantro, honey, salt and pepper to mixture and stir.
- Cover salsa and keep in refrigerator for at least 1 hour. (The longer it sits, the better it is!)
- Place salmon in baking dish. Lay the pineapple rinds fruit-side-down on top of pineapple. Cover and let marinate in refirgerator for at least 1 hour. (This step is optional. If you do not have time, you can skip this process)
- When salmon is ready, turn broiler on high.
- Remove rinds from salmon and discard.
- In a small bowl, mix together the cajun seasoning, garlic, chili powder, paprika, brown sugar, salt and pepper.
- Rub the mixture on top of the salmon.
- Place salmon under broiler for 8-10 minutes, watching carefully. Salmon is ready when it flakes easily with a fork.