Blackened Salmon with Tropical Pico | Cup of Jo

Name: Blackened Salmon with Tropical Pico | Cup of Jo
Cuisine: Latin American, American
Ingredients: Salmon; 2 tablespoons olive oil + more for the pan; 2 pounds / 900 g center-cut slab of salmon; Blackened Seasoning; 1 teaspoon paprika; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon dried thyme; ½ teaspoon dried oregano; Pinch of cayenne pepper; 1 teaspoon sea salt; 1 tablespoon light brown sugar; 1 teaspoon finely ground coffee; ½ teaspoon freshly ground pepper; Coconut Rice; 1 cup / 200 g short-grain white rice, well rinsed; 1 cup / 240 ml water; 1 cup / 240 ml coconut milk; Pinch of sugar; Zest of 1 lime; Sea salt; Toppings; 2 large avocados, cubed; Fresh cilantro and microgreens; tropical pico (below); 2 cups / 330 g chopped fresh pineapple; 1 ripe mango, diced small; 1 Roma tomato, seeded and chopped; 1 bundle cilantro, chopped; 1⁄4 of a red onion, minced

5 steps

Updated at: Tue, 07 May 2024 00:32:24 GMT

Ingredients

0 servings

salmon

2 tablespoonsolive oil

more for the pan

900gsalmon

center-cut slab

Blackened Seasoning

1 teaspoonpaprika

1 teaspoononion powder

1 teaspoongarlic powder

½ teaspoondried thyme

½ teaspoondried oregano

cayenne pepper

1 teaspoonsea salt

1 tablespoonlight brown sugar

1 teaspoonground coffee

finely

½ teaspoonfreshly ground pepper

coconut rice

1 cupshort-grain white rice

well rinsed

1 cupwater

1 cupcoconut milk

330gfresh pineapple

0.25red onion

seeded to taste and minced

1lime

zest and juice

½ teaspoonsea salt

3 grindspepper

freshly ground

sugar

Instructions

Step 1

Preheat the oven to 300°F / 150°C. Line a rimmed baking sheet with parchment paper. Spray or rub it with oil. Dry the salmon with a paper towel and place it on the oiled parchment sheet. Mix all the blackened seasoning together. Mix in the oil and gently rub it all over the flesh of the salmon.

Step 2

Start the rice. Combine the rinsed rice, water, coconut milk, sugar, lime zest, and salt together. Stir to mix. Bring the rice to a boil, then down to a simmer. Cover and cook for 18 to 20 minutes until cooked and tender. Set aside.

Step 3

While the rice cooks, roast the salmon. Bake for 15 minutes, then turn the heat up to broil and cook another few minutes until the top starts to char. Timing will vary by oven, but assume somewhere in the 2-minute ballpark. The salmon should be cooked to about medium in that time; add 5 minutes to that first bake if you prefer it well done. Remove to rest.

Step 4

Serve the slab of salmon over the rice on a platter, flaking it apart with a fork, with the avocado and pico over the top. Garnish with cilantro and microgreens.

Step 5

Put all the in a bowl and mix to combine. Keep covered in the fridge until ready to use.