Blackened Salmon with Peach Salsa
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 4
Ingredients:
For the Salmon:
1 pound salmon fillet, bones removed
1/2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
Pinch salt
1/4 teaspoon pepper
For the salsa:
2 peaches
1 jalapeño
1/4 of a red onion
1/4 cup cilantro, minced
1 clove garlic
Juice of 1 lime
For the taco salad:
Cabbage, shredded
Romaine Lettuce, shredded
Avocado, diced
Bell peppers, diced
Tomatoes, diced
Optional: cheese, shredded
Directions:
Preheat the oven to 400°F. Place salmon filet on cookie sheet. In a small bowl, mix the blackening spices. Spread spice mix over salmon in an even layer. Bake for 15 minutes, or until salmon is flakey and cooked through (this could take up to 30 minutes if your cut of salmon is especially thick, but a normal piece of salmon should be done right at 15 minutes). Remove from oven, set aside.
For the salsa, dice the peaches. Mince the jalapeño, red onion, cilantro, and garlic. Place all in a medium bowl. Add lime juice and toss to combine.
Assemble taco salads: Add romaine and cabbage to serving plates as desired (I enjoy the crunch of cabbage, so put a decent amount of cabbage, but you can go with whatever you like). Top with diced tomatoes, avocado, and bell peppers. Slice the salmon into 4th, and lay 1 piece over top of each salad. Top with peach salad and serve.
From forageddish.com