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Chef Ron Moon's
Blackened Salmon with Pineapple Mango Salsa
Ingedients
8oz. Salmon
Clarified butter
Cajun seasoning
Pinapple Mango Salsa
Dirty Rice

Preparation
Dip your salmon into fresh clarified butter. Then take your salmon and place it into the cajun seasoning on one side. Now place it in a hot Griswald pan and cook for 3 to 4 minutes on each side. Finish cooking the salmon in a convection oven for 8 to 10 minutes at 350 degrees.
Serving Suggestion
Place dirty rice in the center of the plate. Place the blackened fish with the blackened side up on top of the rice. Cover fish with fresh Pineapple Mango Salsa. Serve with fresh lemons and garnish with sliced fruit.
Cajun Seasoning
2oz. cayenne pepper
4oz. salt
4oz. oregano
4oz. basil
3oz. granulated garlic
4oz. lemon pepper seasoning

Pineapple Mango Salsa:
1 small diced pineaple
2 small diced mangos
2 small diced tomatoes
1 large red onion, chopped
1 bunch cilantro, chopped
1/2 bunch parsley, chopped
3oz. orange juice
2oz. white wine
1 teas.chopped garlic
1oz. lemon juice
Salt to taste
Pepper to taste
Mix everything together and refridgerate for at least 1 hour.
Dirty Rice
3 cups Uncl;e Ben's converted rice
1 small onion, diced
1 small green pepper, diced
2 small stalks of celery, diced
2 Tbl. cajun seasoning
1 Tbl. chicken base
1 oz. hot sauce
1oz. Worchestershire sauce
Salt to taste
Pepper to taste
Place all ingredients in a pot. Cover with water until the water covers the rice by about 2 inches. Bring to a boil. Reduce to a simmer. Cook on low fire until tender.