I love topping a simple fish recipe with a delicious salsa.
It doubles as extra veggies and adds so much great flavor, another bonus, if you have picky eaters, leave it off of theirs!
I served this blackened salmon over the most delicious rice pilaf, which was completely devoured and deserves a post of it’s own. Coming soon….
Back to the salmon, this is just doused in cajun seasoning and cooked on the stovetop. It really couldn’t be easier and gives you time to make the delicious avocado salsa.
This avocado salsa is AMAZING. I may triple or quadruple the recipe for the next taco night, we just couldn’t get enough of it. The creaminess was so delicious with the spicy salmon and because I am addicted to spice, I left some of the jalapeño seeds in it for an extra spicy dish!
- 1 tablespoon of Olive Oil
- 4 pieces of Salmon, skin removed, ~6 oz. each
- 4 teaspoons of Cajun Seasoning
- 2 Avocados, diced
- ¼ cup of Red Onion, diced
- 1 Jalapeno, seeds and stems removed, diced
- 1 tablespoon of Cilantro, chopped
- 1 tablespoon of Lime juice, fresh
- Heat the oil in a nonstick skillet over medium-high heat.
- Remove skin from the salmon and rub in a teaspoon of cajun seasoning in to each filet, on both sides.
- When skillet is hot, place filets in and cook without moving for about 3-4 minutes per side, until blackened. Flip and repeat.
- Mix all of the salsa ingredients together and serve on top of salmon.
Happy Cooking, The Barbee Housewife