Blackened Faroe Island Salmon with Pineapple Cilantro Mojo

Rich in protein and heart-healthy fats, this dish keeps you satisfied and supports recovery. Turmeric rice and calabacitas add fiber, veggies, and steady energy, while the pineapple cilantro mojo brings a fresh, citrusy kick with a little spice.  

INGREDIENTS

FOR THE SALMON 

4 ounces salmon  1 pinch salt  1 teaspoon blackening spice  1 teaspoon olive oil  4 ounces turmeric vegetable rice  4 ounces calabacitas  2 tablespoons pineapple cilantro mojo 

FOR THE TURMERIC VEGETABLE RICE 

(recipe yields ~16 ounces) 

2 tablespoons red bell pepper  2 tablespoons carrot  2 tablespoons red onion  8 tablespoons of corn  8 tablespoons green peas  1 teaspoon olive oil  4-1/2 tablespoons brown basmati rice  1/4 teaspoon turmeric  2/3 cup water  1/2 teaspoon salt 

FOR THE PINEAPPLE CILANTRO MOJO 

(recipe yields ~16 tablespoons) 

4-1/2 ounces pineapple, fresh  1-1/2 tablespoons cilantro, chopped  2 tablespoons lime juice  1 tablespoon orange juice  4 teaspoons garlic, minced  1 teaspoon jalapeño  1 teaspoon cumin  1/4 teaspoon salt  1/2 teaspoon black pepper  3/4 tablespoon olive oil 

FOR THE CALABACITAS 

(recipe yields ~20 ounces) 

1 teaspoon olive oil  8 ounces zucchini, diced  8 ounces yellow squash, diced  3-1/2 ounces red onion, diced  2 teaspoons garlic, minced  3-1/2 ounces grilled corn  4 tablespoons tomato, diced  5 tablespoons roasted Anaheim chilies, chopped  3/4 teaspoon Mexican oregano, chopped  1/2 teaspoon salt  1/4 teaspoon black pepper 

INSTRUCTIONS

TO MAKE THE SALMON 

1. Season the salmon with salt and blackening spice.  

2. Place a sauté pan over medium-high heat and add olive oil. When the oil starts to shimmer, add in the seasoned salmon. Sear well on both sides, cook to desired temperature. 

3. Place turmeric vegetable rice in the center of a serving plate. Spoon calabacitas around the rice.  

4. Place the salmon on top of the rice and finish with pineapple cilantro mojo. 

TO MAKE THE TURMERIC VEGETABLE RICE 

1. Dice all vegetables except the peas and corn.  

2. Place the vegetables in a pot and sauté in olive oil.  

3. Add rice and turmeric and stir until the rice is lightly toasted.  

4. Add water and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is fully absorbed.  

5. Remove from heat and let sit for 10 minutes. Fluff with a fork and season with salt.  

TO MAKE THE PINEAPPLE CILANTRO MOJO 

1. Take half of the pineapple and place onto a preheated grill to charr well on all sides. Allow to cool.  

2. Rough chop the fresh and grilled pineapple and place into a food processor. Run until smooth.  

3. Add the cilantro, lime juice, orange juice, garlic, jalapeño, cumin, salt, and black pepper. Pulse the mixture until the pineapple and cilantro are broken down into a coarse purée.  

4. With the food processor on, slowly drizzle in the olive oil until incorporated. 

TO MAKE THE CALABACITAS 

1. In a large heavy-bottomed pan over high heat, add the olive oil. When the oil starts to shimmer, add in the diced zucchini and yellow squash. Maintain the high heat and sear quickly. You want color on the edges without the center going soft. Remove when done and set aside.  

2. Drop the heat to medium-high and add the onion. Cook until onions are translucent (about 3 minutes).  

3. Add the garlic, corn, tomatoes, and chopped chiles. Cook until everything has heated through (about 5 minutes).  

4. Add the sautéed squashes back to the pan and add the chopped Mexican oregano, salt, and pepper. Stir to combine. Optional: Finish with a squeeze of fresh lime juice.