Cajun seasoning, packed with smoked paprika, black pepper, and dried herbs, gives juicy salmon filets a flavorful finish. Served with fruity pineapple salsa, white rice, and a medley of beans, corn, and bell peppers, this dish will deliver you to Louisiana.
Meal Card: Blackened Salmon with Pineapple Salsa
Ingredients
- 2-4 salmon filets
- 1-2 packets Cajun seasoning
- 1-2 packets pineapple salsa
- 1-2 packages white rice
- 1-2 packages southwest vegetable blend
Directions
1) Run pineapple salsa under warm water to thaw (place salsa in the fridge to thaw if scheduling this meal).
2) Open salmon and place on the roasting rack (handles facing up) in a Suvie pan. Sprinkle each filet with Cajun seasoning. Place pan in the top zone of Suvie.
3) Gently tap southwest vegetable blend and white rice against the counter to break apart, then open and add to a separate Suvie pan. Season with 1 tbsp olive oil, 1/4 tsp salt and freshly ground pepper (for 4 servings, season with 2 tbsp olive oil, and ½ tsp salt). Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast for 25 minutes)
Top Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast for 25 minutes)
5) Remove salmon from Suvie and set aside to rest for 4 minutes. After resting, divide salmon, white rice, and southwest vegetable blend between plates. Spoon pineapple salsa over the salmon and serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 670, Total Fat 27g, Total Carbohydrates 68g, Total Sodium 390mg, Total Protein 42g.
