Salmon with brown rice and a pineapple, mango, strawberry salsa

I haven't had salmon in a while so tonight's meal broke that streak. I found it on the Food Network site and Emeril Lagasse made it so I figured it would be good -- I was correct. The original recipe can be found here but it is definitely one I will make again and if not with the fish then with other meats.

Review: This was another healthy, tasty meal that was pretty quick and easy to make. The recipe calls for grilling the salmon but I just cooked them on the stovetop. It took a little longer cooking that way than the recipe says but I just didn't feel like turning the grill on for a couple minutes. The salmon piece also was probably a little too big because after a while I got tired of eating it, but that's a quick fix by cutting the salmon in half. The recipe calls for 1 tablespoon or more of each of the spices for the seasoning but you will more than likely have enough left over for multiple uses on chicken, pork or burgers for example with those amounts. Next time I make it I will just use 1 teaspoon of each spice that way I don't have a lot leftover. It also was very spicy because of the cayenne pepper. If you don't like hot, spicy foods then you could leave the cayenne out but if you don't mind it then this is the meal for you. My nose was running after a couple bites. I should note too that I made the seasoning based on the ingredients listed but if you can find Emeril's already made seasoning that is suggested then the flavoring and heat might be a little different. As for the fruit salsa, I made something similar to this before and this was a little better. I left out the onions though because I don't really like raw onions. Next time I also might leave out the mint. It didn't taste bad, but it was slightly overpowering and so I got more of the mint taste than the pineapple, mango and strawberry taste. It also calls for dicing the fruits but I probably diced them a little too small because I couldn't really taste the difference between the three fruits. If you leave the pieces a tad bit bigger (maybe small cubes instead of small diced pieces) you could distinguish among the flavors. Still, on its own the fruit salsa would make a nice meal as well.

Recipe:

• 4 teaspoons olive oil, divided
• 4 (6-ounce) salmon fillets, skin on (or however many you need/want for the number of people you are serving)
• 2 teaspoons Essence, recipe follows
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 recipe Fruit Salsa, recipe follows

Preheat a grill to medium. Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness. Remove the fish from the grill and serve with the fruit salsa spooned over the fish.

If you do it on stovetop like I did sprinkle both sides of the fish with salt, pepper and the Essence seasoning. Pour some olive oil into the pan and then cook both sides of the fish until done. Most times salmon will be finished when you can scrap the skin off the fish fairly easily but depending on how thick the fish is you might have to cook it longer than when the skin starts to flake.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly. This makes about 2/3 cup so remember if you don't want a lot left over just use 1 teaspoon of each ingredient.

For the Fruit Salsa

• 3/4 cup small diced pineapple
• 3/4 cup small diced mango
• 1/2 cup small diced strawberries
• 1/4 cup small diced red onion (I left this out)
• 1 jalapeno, stemmed, seeded and finely chopped
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon freshly squeezed lime juice
• 1/4 teaspoon salt

In a medium non-reactive bowl (plastic will do), combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate (basically just means settle together) for 20 to 30 minutes before serving. This makes about 2 cups so you probably will have some of this leftover too.