Products used in this recipe
Blackened Salmon, Roasted Pineapple, and Asparagus
Yield: 5 Servings (5-6 oz. each)
Yield: 5 Servings (5-6 oz. each)
Bring the flavors of Creole and Cajun cuisine to your menu with this blackened salmon, finished with a bright relish of Simplot RoastWorks® Flame-Roasted Pineapple & Pepper Blend, and Simplot Simple Goodness™ Asparagus, Cuts & Tips.
| Ingredient | Weight | Measure |
|---|---|---|
| Salmon fillets | 2 lb. | |
| Blackened seasoning | as needed | |
| Olive oil | 2 fl. oz. | |
| Simplot RoastWorks®: RTE Flame-Roasted Pineapple & Pepper Blend 6/2.5lb | 10 oz. | |
| Simplot Simple Goodness™: Asparagus, Cuts & Tips 6/2.5lb | 10 oz. | |
| Lemon, zested and juiced | 1 each | |
| Butter | 2 oz. | |
| Salt and pepper | to taste |
Preparation Instructions:
- Step 1
- Warm a large nonstick skillet with oil over medium-low heat. Season the fish with blackening seasoning, salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more. Transfer to a serving platter and keep warm while making the sauce.
- Step 2
- In the same pan over high heat add pineapple and pepper blend and cook for 4-5 minutes or until pineapple is caramelized. Reduce heat and add asparagus, cook until heated through, about 3-5 minutes more. Add butter, and lemon zest and juice. Season with salt and pepper and pour over salmon fillets.
