This delicious recipe pairs the peach salsa with Cajun salmon to create a summery dish. Serve it with rice, grilled vegetables and a salad. You can store the salsa in the refrigerator for up to 3-4 days. Enjoy the leftovers on tortilla chips or with cucumber slices.
Salmon is a great source of Omega 3 fatty acid, particularly DHA and EPA.
Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time:
30 Minutes
Serves:
4
Ingredients:
Salmon:
- 2 TSP paprika
- Half a teaspoon of garlic powder
- Half a teaspoon of onion powder
- 1/2 TSP chili powder
- 1/4 TSP cayenne
- 1/4 TSP Sea Salt
- Black pepper, 1/4 TSP
- 1 1/2 lbs salmon fillet
- Extra virgin olive oil, 1 TBSP
Salsa:
- 2 tomatoes, diced
- Half a bell pepper, finely diced with seeds removed
- 1 jalapeno, finely diced and seeded
- Finely dice 1 medium to small onion
- 4 peaches, diced
- 1/4 cup chopped cilantro
- Juice 1 lime
- Salt to taste, or 1 1/2 teaspoons of salt
- To taste, 1/4 teaspoon freshly ground black pepper
Directions:
- Pre-heat the oven to 400oF. Line a baking tray with parchment paper.
- Combine the paprika with the garlic powder, onion, chili, cayenne and 1/4 teaspoon of sea salt.
- Place the salmon on the baking sheet and rub it with olive oil. Then, sprinkle the spice mix on the top of the salmon.
- Bake salmon for 12-15 minutes, or until it is cooked and flakes easily.
- While the salmon is cooking, combine in a large bowl the ingredients for the salsa – diced tomatoes and bell peppers, jalapenos, onions, peaches, cilantro. Add the lime juice, salt, pepper, and sea salt. Set aside.
- Enjoy!
