I have to start by saying I’m not actually one of those people who’s obsessed with fall and pumpkin spiced everything. I’m more of a savory girl than a sweet one and I’d always identify with summer as my favorite season. All of that said, I couldn’t help but snag a few items from a recent fall themed display at TJ’s including their Fall Harvest Salsa and Pumpkin Spice Blend.
I wasn’t sure how I was going to use these ingredients but I knew I wanted it to be with fish so I started doing some google searches…and there was NOTHING! So I guess “pumpkin spice salmon” isn’t really a thing but I’m here to tell you it is now. I wanted to make sure the dish wasn’t too sweet, instead, playing on the earthier spicer notes in these fall flavors.
What I used:
- 2 6-8oz portions of wild coho (from Wabash Seafood Company, one per person)
- 1 package of Trader Joe’s Frozen Quinoa
- 3 small purple sweet potatoes (diced)
- 1 bunch of kale (chopped)
- 3-4 tablespoons of Trader Joe’s Fall Harvest Salsa for garnish
- Almonds & Asana Savory Pumpkin Spice Blend (see below)
- 1/4 tsp allspice
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1 tbsp Trader Joe’s Pumpkin Spice Blend
- For the diced sweet potatoes, drizzle with grapeseed oil, a pinch of salt & roasted at 400 for 35 minutes on a baking sheet (use parchment paper to keep from sticking!)
- When your potatoes have about 10 minutes left to cook make your salmon, kale, and quinoa:
- Coat the filets of salmon in the above spice blend and sear in oil on high heat for about 5 minutes on each side until cooked through.
- Sautee the chopped kale in oil on high heat with a pinch of salt (I like to use a lid to push the kale down to get some of the pieces nice and crispy!), will take just a few minutes to cook until tender
- Microwave a bag of frozen quinoa for 3-4 minutes (per package instructions)
- Plate all of your items in a shallow wide bowl and top your salmon with a few scoops of the fall harvest salsa!