Blackened Salmon with Slaw

sweet & tangy slaw and cilantro sauce

blackened salmon with slaw

Serving suggestions: this recipe is super versatile. You can serve over your favorite grain like brown or black rice or quinoa or as tacos on some gluten free tortillas.

serves 2-3

INGREDIENTS

SALMON

• 1 pound wild caught salmon (2-3 pieces)

• 1 tsp smoked paprika

• 1/2 tsp dried oregano

• 1/2 tsp kosher salt

• 1/2 tsp freshly cracked black pepper

• 1/2 tsp garlic powder

• pinch crushed red pepper flakes

• 1-2 tbsp avocado or extra virgin olive oil

  SLAW

• 4 cups shredded green cabbage or coleslaw mix

• 3 mini seedless cucumbers, sliced

• ⅓ cup chopped cilantro

• 1 tbsp raw honey (or to taste)

• 2 tbsp freshly squeezed lime juice

• 2 tbsp Avocado or Extra Virgin Olive Oil

  CILANTRO SAUCE

• ½ cup fresh cilantro

• ¼ avocado

• 2 tbsp freshly squeezed lime juice

• 2 tbsp Avocado or Extra Virgin Olive Oil

• 1 garlic clove, minced

• salt and pepper

• water to blend

INSTRUCTIONS

1. Add oil to a pan and heat over medium heat.

2. Meanwhile, pat the salmon dry with a towel. Stir together the paprika, oregano, salt, pepper, garlic powder and red pepper flakes. Sprinkle all over the salmon and rub in with your fingers.

3. Place the salmon skin side UP and sear for 3-4 minutes. Flip to skin side down and cook another 2-4 minutes until cooked through. Remove from heat.

4. Meanwhile, combine the cabbage, cucumbers and cilantro in a bowl with a pinch of salt and pepper. Toss with the lime juice, honey, and olive oil until combined. Set aside until ready to use. You can make this ahead of time and store it in the fridge!

5. Combine all ingredients for the cilantro sauce in a food processor or blender and blend until combined. If necessary, add cold water 1 tbsp at a time. Drizzle over salmon. You can make this ahead of time and store in the fridge!

6. Remove skin from salmon and drizzle with cilantro sauce. Serve with slaw and grain of choice (ie, brown or black rice or quinoa).