Blackened Salmon Tacos
with pineapple salsa / green beans
- Salmon - 1 lb
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Thyme leaves, fresh - 1 tsp
- Cajun / blackening seasoning - 1 Tbsp
- Limes - 1 , wedges
- Tortillas, taco-sized corn or flour - 8
- Pineapple, fresh - 2 cups , diced
- Jalapenos - 1 , diced
- Shallots - 1 cloves , diced
- Cilantro - 2 tsp , chopped
- Vinegar, rice - 2 tsp
- Green beans - 1 lb , trimmed
- Oil, olive - 1 Tbsp
Green beans - (If prepping right before cooking, get oven heating first.) Trim. (Can be done up to 5 days ahead)
Make salsa - Combine pineapple, jalapenos, shallots, cilantro, and rice vinegar. (Can be done 1 day ahead)
Salmon - Rinse and pat dry. Rub with first portion cooking oil, thyme leaves, and season with Cajun / blackening seasoning. (Can be done 1 day ahead)
Limes - Slice into wedges.
Heat oven to 425F / 218C.
Spread green beans out on a sheet pan and toss with olive oil and some salt and pepper. Roast, shaking the pan halfway through cooking, until tender, 10 to 12 minutes.
While the green beans roast, heat a large skillet with the second portion of cooking oil over medium heat. Add salmon skin-side facing up and sear until the seasoning becomes a dark crust and the fish is nearly cooked all the way through, 2 to 4 minutes (depending on thickness). Flip salmon and sear the skin side until golden and crisp, ~2 minutes more.
Warm the tortillas according to package directions.
Shred the salmon and divide between tortillas. Top with pineapple salsa. Serve green beans on the side and squeeze lime wedges over everything. Enjoy!