BLACKENED SALMON with PINEAPPLE SALSA

Makes 4 servings

My family loves salmon, and we are always on the hunt for simple and flavorful ways to prepare it. Searing the fillets quickly over high heat in the EGG, rather than cooking them at a lower temperature for a longer period of time, not only ensures a well-developed crust, it also helps prevent the salmon from drying out. The sweetness of the pineapple salsa is a great counterpoint to the spicy fish.

BLACKENING SPICE RUB

3 tbsp (21 g) paprika

2 tbsp (5 g) dried thyme

2 tsp (5 g) onion powder

2 tsp (6 g) garlic powder

2 tsp (2 g) dried oregano

2 tsp (2 g) sea salt

2 tsp (4 g) freshly ground black pepper

2 tsp (4 g) cayenne pepper

PINEAPPLE SALSA

1 large pineapple peeled, cored and diced

1 jalapeño pepper, seeds and ribs removed, finely diced

½ cup (80 g) diced sweet onion

3 tbsp (45 ml) fresh lime juice

3 tbsp (8 g) chopped fresh cilantro Kosher salt

Freshly ground black pepper

4 (6-oz [170-g]) salmon fillets, skin on

2 tbsp (30 ml) olive oil

Prepare the spice rub: In a medium-sized bowl, stir together all the rub ingredients, then set aside. Leftover rub may be stored in an airtight container for up to 6 months.

Prepare the salsa: In a medium-sized bowl, combine the pineapple, jalapeño, onion, lime juice, cilantro and salt and black pepper to taste. Cover and refrigerate until ready to serve.

Set up the EGG for 400°F (200°C) direct grilling. Fill your firebox with natural lump charcoal, and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 400°F (200°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 40 percent open. Make minor adjustments as necessary.

Place a large, cast-iron skillet on the cooking grid to preheat for about 20 minutes. Season both sides of the salmon fillets with an even coating of the blackening spice. Heat the oil until it shimmers in the skillet. Place the fillets in the pan, skin side up, and cook for 3 to 4 minutes. Using a pair of metal tongs or a spatula, flip the fish and continue to cook until it reaches an internal temperature of 145°F (63°C), 5 to 6 minutes, depending on the thickness of your fillets. Arrange the salmon on a platter with the pineapple salsa to serve.