Ingredients:

  • 1 lb (450g) fresh salmon fillet, skin removed, cut into 1-inch chunks
  • 2 teaspoons blackening seasoning (store-bought or homemade)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (200g) cooked rice or quinoa
  • ½ cup (50g) shredded cheddar or Monterey Jack cheese (optional)
  • 2 tablespoons fresh parsley or cilantro, chopped
  • 4 medium bell peppers (any color), tops cut off and seeds removed OR 4 large tomatoes, tops cut off and seeds scooped out
  • Lemon wedges, for serving

Instructions:

  1. Preheat oven to 375°F (190°C). Prepare bell peppers or tomatoes by cutting off tops and removing seeds/pulp.
  2. Toss salmon chunks with blackening seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Sear salmon pieces for 2-3 minutes per side, until just cooked through and slightly charred. Remove from heat and break into smaller flakes.
  3. In the same skillet, sauté onion and garlic until softened and fragrant, about 3-4 minutes.
  4. In a bowl, combine flaked salmon, sautéed onion and garlic, cooked rice/quinoa, cheese (if using), and chopped herbs. Adjust seasoning to taste.
  5. Fill the hollowed peppers or tomatoes generously with the salmon mixture. Place them upright in a baking dish.
  6. Cover loosely with foil (optional, to prevent excessive browning) and bake for 20-25 minutes, or until peppers/tomatoes are tender and filling is heated through.
  7. Garnish with extra herbs and lemon wedges. Serve immediately.