This is salmon for a crowd - generously seasoned and served with coconut rice, some punchy pineapple pico de gallo and avocado. The recipe calls for coconut rice, but the contents could be wrapped into a burrito as well or even served over greens.

I wrote a blackened seasoning from scratch but if you don’t stock all of the ingredients, many brands make a blackened blend already combined. If you aren’t a pineapple fan, ripe mangos or papaya (or a tropical combination!) in place would be so good too.

Salmon season is roughly in the May-September range, and this is when you would be able to find a fresh slab. You can use frozen pieces, just don’t use those thin tail-end pieces here, you want the thick, center cut.

This makes for excellent lunch leftovers!