This cast-ironed blackened salmon recipe is one of our favorite easy recipes–it offers all your daily nutrients wrapped up in a medley of Cajun flavors that pack a punch. It’s the perfect way to get in all your macros (and some servings of fruits and veggies, plus omega-3 fatty acids to boot) without sacrificing bold flavors and exciting textures.
Contents
INGREDIENTS
- ▢1 SKIN ON SALMON FILET ABOUT 2 LBS, SLICED INTO PORTIONS TO MAKE COOKING EASIER
- ▢2 TBS BLACKENING SEASONING
- ▢SALT AND PEPPER
FOR THE CUCUMBER MANGO RELISH
- ▢CUCUMBERS MINCED
- ▢RED ONION MINCED
- ▢1/2 MANGO DICED
- ▢1 TEAS OLIVE OIL
- ▢CHERRY TOMATOES CHOPPED
- ▢FRESH PARSLEY MINCED FOR GARNISH
FOR THE CRUNCHY CRABBY SLAW
- ▢1/2 RED CABBAGE SLICED THIN
- ▢1/2 ONION SLICED
- ▢1 TEAS APPLE CIDER VINEGAR
- ▢1 TEAS RED WINE VINEGAR
- ▢SALT AND PEPPER
FOR THE AVOCADO ‘CREAMA’
- ▢1 AVOCADO
- ▢1 TO 2 TBS MAYO
- ▢SALT AND PEPPER
- ▢1/2 TEAS CHOPPED CHIPOTLES IN ADOBO SAUCE
INSTRUCTIONS
PREP THE SALMON
- Heat a heavy cast iron skillet over medium-high heat on the oven or grill top until smoking hot.
- Meanwhile, pat the samon dry and sprinkle a heavy coating of blackening season evenly over it.
- Season with a pinch of salt and pepper if desired.
BLACKEN THE SALMON
- Place the salmon, with the skin side up in the hot pan, and allow the salmon to ‘blacken’, cooking until there is a solid crust from the seasoning and the salmon pulls from the pan without tearing, about 2 to 3 miutes.
- Flip and allow the salmon to cook through, skin side down until it reaches 140 degrees F, and flakes easily with a fork.
- Remove the salmon from the skillet and set aside to rest.
MAKE THE SALSA & CABBAGE
- Meanwhile, toss the minced cucumber, red onion, and mango in a small bowl. Add the olive oil and toss to combine.
- Make the slaw by tossing the cabbage and onion. Add the apple cider vinegar and red wine vinegar, season with salt and pepper and toss to combine.
- As the salmon finishes cooking, mash the avocado and stir in the mayo, salt and pepper and chopped chipoltes.
ASSEMBLE AND SERVE
- Arrange the dish with cabbage slaw, roasted fingerlings (if serving), with the salmon on top.
- Spoon the avocado creama over each and top with a dollop of the mango salsa.
