Spicy Raspberry Salmon
So I'll be honest, when I was thinking about what to make for dinner last Thursday night, I thought 'I better use the strawberries somehow before they go bad'. Come to find out, when I opened the fridge, Justin must have ate the rest of them. So I figured I could use the raspberries instead.... and boy was I glad I did. If you don't have strawberries or raspberries, you can simply use a mango or pineapple instead.
Not only is this recipe aesthetically pleasing, but it is secretly so simple to make and delicious. The combination between the smokiness from smoked paprika (or cedar plank ) along with the sweetness from the brown sugar and raspberries, tied in with the acidity from the lime, and spiciness of the jalapeno and cayenne - will blow your little baby taste buds. Plus, it's healthy and is high in protein. Gotta add that in there.
2 salmon filets
1/4 tsp cayenne pepper
1/4 tsp smoked papika
1/4 tsp brown sugar
1/4 tsp fresh ground pepper
1/2 tsp salt
1/2 cup raspberries
1/4 cup diced onion (preferably red onion, but I didn't have it)
1/2 cup cilantro
1/4 cup fresh jalapenos (leave seeds in if you love spice like me) *this is about 1 jalapeno
1/2 cup fresh spinach chopped 1/4 cup diced jalapeno
1 garlic clove minced
salt and pepper to taste
In a small bowl, stir together cayenne, paprika, brown sugar, salt and pepper with a fork.
Pat salmon dry and gently rub spice mixture on flesh side of the salmon. **If it isn't dry, you wont get a crispy skin, and the seasonings wont stick well to the salmon.
In a medium bowl, combine raspberries, onion, cilantro, jalapenos, spinach, garlic lime salt and pepper together and mix together.
Heat a small cast iron skillet on stove on medium high heat, then add a tsp of coconut opl (or whatever good oil you have on hand)
When the pan is hot enough, if you sprinkle a drop of water in the pan, it will bubble up. **That's when you know the pan is hot enough. OR you can put a wooden spoon in the oil, and if bubbles show up on the sides of the spoon in the oil, it is hot enough to sear.
When pan is hot enough, put both salmon filets flesh side down in the pan and let cook for 3 minutes. Flip skin side down and cook for 3 minutes. Remove from pan and spoon raspberry salsa on top of salmon. I served this over quinoa, but you could serve it over brown rice, zoodles, or even add some more spinach and turn it into a salad!