Blackened Salmon with Pineapple Mango Salsa Tabouli

Original Recipe by Fleur Delectable

PREP TIME

8 minutes

COOK TIME

18 minutes

SERVES

2-4 people

INGREDIENTS:

•          1 cup quick cooking bulgur

•          1 (12 oz) container Sam’s Fresh Mango Pineapple Salsa

•          ½ cup sliced green onions

•          2 Tablespoons extra virgin olive oil

•          3/4 teaspoon salt

•          4 (4 oz) portions Salmon or Steel Head Trout

•          4 teaspoons Cajun Blackening Seasoning

•          2 Tablespoons chopped cilantro

DIRECTIONS:

1.       Cook the bulgur according to package directions and set aside to cool. 

2.       While bulgur is cooking, drain the salsa, reserving the juice to use later. 

3.       Once the bulgur is cool, stir in the drained Mango Pineapple Salsa, 2 Tablespoons of the reserved juice, green onions, olive oil and salt. Set in the fridge to chill.

4.       Heat a cast iron skillet over high heat until very hot and almost smoking.

5.       Season the fish with the Cajun Blackening Seasoning and sear, skin side up, for 3 minutes. Flip and continue to cook for another 3 minutes, or until the inside is still pink and the outside has a charred crust to it.

6.       To serve divide the chilled Tabouli salad between 4 serving plates, top each plate with the Blackened fish and sprinkle with cilantro. Serve immediately.