Chile spiced salmon is broiled to perfection, leaving a spicy and sweet crust on top and garnished with a fiery pineapple salsa that comes together in minutes!
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With today being the last Friday in Lent, I thought to go out with a bang on Good Friday.
Before we get into the recipe, let’s reflect on the past 30 some days of Lent. Did you give something up? Maybe sweets, your Diet Coke addiction or maybe salty treats if you love your potato chips? While I have spent many years giving up all sweets or caffeinated beverages, I have spent the past few years attempting to do more rather than giving something up. And the reward has far exceeding my satisfaction of not having sugar for 40 days.
This year, each day, I made sure to spend time with God, pray to him and let him speak to me. Let him find new ways to communicate with me. And the overall sense of ‘happy’, I have experienced has been incredible. Letting God into my life has something I have been attempting to accept for the past few years but always found myself ‘too busy’ on the weekends to go to Church. But I realized that it is more than just doing my good deed on Sunday and showing up; rather it is about showing up each day and speaking to God and letting him come into your life.
Ever since I attended ChoppedCon in October and heard Kristen from Dine and Dish speak about choosing to be happy, it has changed my perspective. I talked about this briefly last October right after the conference, but this year has really been life changing. I have realized I want more out of life. I have stepped away from the blog more and not let it control me. Numbers, my photography and this blog do not define me, rather they make up a a very small portion of who I am.
While I do love this blog, believe me, it is my baby, but it is easy to let your career control your life and consume you. With this past Lent and speaking to God, I realized my true happiness was finding the balance of being a loving wife, a good daughter, sister, aunt, friend, all while being a full time blogger. Needless to say, happiness looks good on just about anyone! If you are struggling with finding a happy medium, step back and look at what truly makes you light up and fulfilled. A passion. Then go after it with all you have got!
Life is too short to spend it unhappy and we have the power to decide each day, whether it is going to be a good or bad day!
So after that heavy topic, let’s eat!
But with today being the last Friday, let’s enjoy a seafood dish fit for a feast! Chile spiced salmon is broiled to perfection, leaving a spicy and sweet crust on top. Not just any salmon though. Alaska Salmon! Alaska supplies almost 60% of the nation’s seafood and with around 90% of North America’s salmon coming from Alaska. With seafood ranging from salmon, crab, cod, halibut, sole and scallops; there is just about something for everyone! I value Alaska’s fishing methods as they are have strict conservation practices that ensure the seafood you enjoy today will be enjoyed for generations to come. And I love how nutritious Alaska seafood is; it is high in protein, while low in saturated fat and sodium and one of the best sources of heart healthy omega 3 fatty acids.
This dish has it all goin on. Sweet. Spicy. Savory. A bit of honey is rubbed onto of salmon then sprinkled with chile powder, salt and pepper. Simple as that! Place in the oven and let it do its job. Meanwhile, chop up the pineapple, jalapeño, red onion, red pepper and cilantro for the spicy salsa! Season with a bit of lime juice, salt and pepper and you have a simple topping that is just as tasty with crispy chips as it is over this fiery salmon! On Friday nights, dinner should be fuss free. Spicy salmon for all!
But before I go, what truly makes you happy? Fulfilled? I am dying to know!
Megan
Yields 4
Chile spiced salmon is broiled to perfection, leaving a spicy and sweet crust on top and garnished with a fiery pineapple salsa that comes together in minutes!
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- Salmon:
- 4 (3 ounce) salmon filets
- 2 teaspoons honey
- 1 teaspoon chile powder (or less if you do not like heat)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Salsa:
- 1 cup fresh diced pineapple
- 1/2 cup diced red onion
- 1/2 cup diced red pepper
- 1/2 jalapeno, diced
- 1/2 lime, juiced
- 1/4 cup cilantro leaves
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
Instructions
- Preheat broiler to low. Line a baking sheet with parchment paper.
- With skin side down on the salmon, add 1/2 teaspoon honey on top of each filet. Spread it over the top evenly. Sprinkle each evenly with the chile powder, salt and pepper.
- Place in the oven on the bottom rack away from the broiler. Broil for 10 to 15 minutes, or until salmon is cooked to your liking.
- Meanwhile in a medium bowl, combine the pineapple, red onion, re pepper, jalapeño, lime juice, salt and pepper. Stir until combined. Taste and season more if desired. Set aside until salmon is finished.
- When salmon is done cooking, add to serving plate and top each with the pineapple salsa.
- Serve immediately.
Craving more seafood dishes?
{20 Minute} Baked Bang Bang Shrimp Tacos
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
2there is more where that came from!
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