Salmon is such a mild fish, this easy grilled salmon recipe highlights its versatility. When served with the chickpea salsa the dish takes on a Mediterranean flair!

Baked Salmon with Avocado Mango Salsa Recipe. Preheat oven to 4. F. 2 Prep the mangos: While the oven is preheating, prep the mangos. Either peel and then cut away the mango flesh from the core seed, and then cut the mango into 1/3- inch cubes, or follow the instructions here on How to Cut a Mango. Set the cut mango aside in a medium bowl. Bake the salmon fillets: Line a roasting pan with aluminum foil. Spread some olive oil on top of the foil.

The Good News These tacos are a great way to eat heart-healthy salmon; Deborah Schneider, a huge advocate of cooking with sustainable fish, prefers wild Alaskan. Blackened Salmon with Pineapple Salsa and Coconut Rice is a healthy, flavorful meal that can be made in 30 minutes or less that the whole family will love! I think I.

Coat the salmon fillets with olive oil and lay, skin side down, on the foil lined roasting pan. Sprinkle with salt. Place in the 4. 00°F oven and cook for 1.

Make the avocado mango salsa: While the salmon is cooking, prep the avocados. Cut the avocados in half. Remove the seeds. Score the inside of the avocados with a small knife in a cross hatch pattern.

Scoop out the avocado pieces and add them to the bowl with the cut mango pieces. See How to Cut and Peel and Avocado.)Add the minced red onion, serrano chile, and lime juice to the bowl. Sprinkle with a little salt.

Gently fold the ingredients together. Serve the salmon fillets with a generous portion of avocado mango salsa.

Add flair to simply cooked salmon with toppings like this fresh mango salsa. Citrus and fresh herbs add clean, fresh flavor to the salmon, so you don't need to use much (if any) salt. Cilantro lends zing here as well.

Blackened Salmon with Pineapple Salsa and Coconut Riceposted on March 2. Blackened Salmon with Pineapple Salsa and Coconut Rice is a healthy, flavorful meal that can be made in 3.

I think I might have told you already how much I love seafood? I definitely have, because it’s always high on my list of go- to meals. Not only is it healthy and versatile, it’s so quick and easy to prepare on busy weeknights. My whole family loves it, too, so it happens a minimum of  2 times a week– it’s always a sure fire hit. Wild Alaska Seafood is a brand of seafood that I trust, and I turn to it for a variety of reasons: The cold water and natural environment of Alaska produces seafood with lean flesh, firm texture, and superior flavor that is full of high quality protein, vitamins, minerals and oils essential to good health. With five species of salmon, several varieties of whitefish, and numerous shellfish species, Alaska offers mouthwatering seafood options for every taste and cooking method and is available fresh, frozen and canned year round.

· Although snacking on the blueberry and basil habanero with tortilla chips was perfectly satisfying, I wanted to do something more with the salsa. My. I have some feelings I need to express. Fiery feelings. Smoldering emotions. Passionate sweet nothings that tickle your taste buds, sock you in the stomach, and get.

Alaska’s fishing methods are anchored in strict conservation practices as well as the State Constitution, ensuring that the delicious Alaska seafood you enjoy today will be enjoyed for generations to come. Alaska seafood is high in protein, low in saturated fat, low in sodium and one of the best sources of heart- healthy omega- 3 fatty acids.

I love that I can find Wild Alaska Seafood fresh, frozen, or canned. You can choose between scallops, shrimp, halibut, cod, sole, crab, and salmon, to name a few.

I often shop at Costco, and they happen to carry large bags frozen Wild Alaskan Seafood, which are perfect for feeding my family a variety of ways. Tacos, skewers, rice bowls — you name it, we love it.

I simply thaw out what I need and decide how I want to prepare it. Each and every cooking method is quick and easy, whether you choose to bake it, grill it, broil it, or pan sear it.

We’re talking a healthy, fresh, no- stress meal on the table in under 3. Salmon is definitely our favorite fish, and I love that it can handle big, bold flavors like this blackened seasoning. The sweet and spicy combination is a favorite of mine, so that’s where the inspiration for this dish came from. I couldn’t help but think that a sweet and savory fresh pineapple salsa would be the perfect compliment for the moist, spicy salmon, and it really was. The coconut rice gave this dish a necessary creamy element that brought all the flavors together. Sides To Go With Pulled Pork Sandwiches. I made my rub, and gently worked it into the salmon fillets and let them sit at room temperature for about 1. I placed the salmon presentation side down in a hot non- stick skillet (I used cast iron) until it got a nice crust, then flipped it and cooked it on the other side.

The fish was done in all of 5- 6 minutes. You just can’t beat that! If you don’t cook with salmon often, you may be wondering how to tell if it’s done.

It’s important not to overcook seafood as it will be tough and dry, and we want it to be nice and moist. Salmon, for instance, does not have to be cooked all the way through. Marinated Grilled Scallops more. A couple of minutes on each side, depending how thick the fillet is, and you’ll see the white fat begin to render, as in the photo above. That’s a tell tale sign that the salmon is ready to go. To make this a 3.

Since the fish doesn’t take long, that can be done last so you can serve it up nice and piping hot. Wild Alaskan Seafood is something you can feel good about serving to your family. It’s fresh, healthy, and flavorful, and it makes a quick meal completely doable on a busy night. The options are endless, and it’s always going to result in something the whole family will love. Blackened Salmon with Pineapple Salsa and Coconut Rice.

Author: Flavor the Moments. Place all ingredients in a small bowl and stir to combine.

Place ½- 1 teaspoon of the blackened seasoning on both sides of the fish, depending on how spicy you'd like it. Let stand at room temperature for 1. Heat the canola oil in a non- stick or cast iron skillet over medium high heat. Place the salmon fillets presentation side down in the pan and cook for 2- 3 minutes, or until a nice crust is formed and it releases easily from the pan. Gently flip and cook on the other side for another 2- 3 minutes, or until the fat begins to render. Remove from heat and keep warm.

Place the coconut milk and water in a medium saucepan. Cover and bring to a boil over high heat. Stir in the rice and salt, and return to a boil. Turn the heat down to low and cover, and simmer the rice according to package instructions.

Once the rice has absorbed the liquid, remove from heat and let stand covered 1. Remove the lid and fluff the rice with a fork. Place all ingredients in a medium bowl and let stand at room temperature for 1.

Serve as a dip, topping, or condiment. Serve the salmon over the rice and spoon the pineapple salsa over the salmon. Serve and enjoy! To make this a 3.

The salmon can be seasoned next then cooked last so it can be served piping hot! Quick cooking brown rice is the only way to get brown rice done in 3.

If you go white rice, adjust the amount of liquid as stated on the package instructions. Buying freshly cut pineapple is a huge timesaver, or cut a fresh pineapple ahead of time and store in the fridge until you're ready to use it. Recipe by Flavor the Moments.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.