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Tropical Fusion Delight: Grilled Pineapple and Black Bean Salsa with Blackened Salmon

Take your taste buds on an exotic tropical journey with our Grilled Pineapple and Black Bean Salsa! Bursting with the perfect blend of sweet, smoky, and zesty flavors, this sensational salsa is a fiesta for your palate. It pairs flawlessly with blackened salmon, creating a mouthwatering fusion of tropical and savory sensations. Elevate your salmon game with our irresistible pineapple salsa!

Ingredients:

  • 1 pineapple
  • 4 salmon fillets
  • Lil’ Bit Better Blackening Seasoning
  • 1/2 red onion, diced
  • 1 cup diced tomatoes
  • 3 cloves of minced garlic
  • 2 tablespoons of minced cilantro
  • Juice of 3 limes
  • 1 pound of Camellia black beans
  • Salt and pepper
  • Light olive oil

Directions:

  1. Wash and sort the black beans. Boil them in salted water until tender. Alternatively, you can cook them in a pressure cooker for 25 minutes. Drain and let them cool.
  2. Peel the pineapple and drizzle it with olive oil. Season with salt and pepper. Grill the pineapple on high heat to develop nice char marks.
  3. Dice the grilled pineapple and mix it with the diced onions, tomatoes, minced garlic, and cilantro.
  4. Add the cooked black beans to the mixture and squeeze in the lime juice. Season to taste with salt and pepper.
  5. Blacken the salmon fillets in a cast-iron skillet or hot griddle. Lightly coat the fillets in olive oil and generously season them on all sides. Lay them on the hot cooking surface until charred well.
  6. Top the blackened salmon with the pineapple and black bean salsa, and serve.

Indulge in the flavors of this tantalizing Grilled Pineapple and Black Bean Salsa, perfectly complementing the succulent blackened salmon. Your taste buds are in for a treat!

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