Description
Sizzling Spicy Blackened Salmon dances with zesty lime slaw on crisp grilled naan, creating a bold Mediterranean-inspired feast. Hungry palates will discover layers of heat, freshness, and Caribbean-style culinary excitement in each delectable bite.
Ingredients
Scale
Main Protein:
- 4 salmon fillets (about 6 ounces / 170 grams each)
Spice Blend:
- 2 tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Lime Slaw Ingredients:
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 medium carrot, julienned
- 1/4 cup cilantro, chopped
- 2 limes, juiced
- 2 tablespoons honey
- 2 tablespoons olive oil
- Salt and pepper to taste
Naan Bread:
- 4 naan breads
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
Instructions
- Craft a robust spice blend by thoroughly mixing paprika, garlic powder, onion powder, thyme, cayenne pepper, salt, and black pepper in a compact container.
- Meticulously pat salmon fillets with paper towels to eliminate excess moisture, ensuring optimal spice adherence and crisp exterior.
- Delicately brush salmon with olive oil, then generously coat each fillet with the prepared spice mixture, creating an even, robust seasoning layer.
- Ignite a large skillet over medium-high heat, adding a thin layer of olive oil to prevent sticking and facilitate caramelization.
- Carefully position seasoned salmon fillets into the heated skillet, cooking approximately 3-4 minutes per side until a deep, mahogany-colored crust forms and fish reaches desired internal temperature.
- Simultaneously, combine shredded green and purple cabbage, julienned carrots, and freshly chopped cilantro in a spacious mixing bowl.
- Prepare zesty dressing by whisking lime juice, honey, olive oil, salt, and pepper until seamlessly integrated.
- Drizzle dressing over slaw, gently tossing to ensure uniform coating and flavor distribution.
- Warm grill pan or outdoor grill to medium heat, preparing surface for naan bread.
- Brush naan with olive oil and sprinkle with garlic powder, enhancing flavor and preventing sticking.
- Grill naan 1-2 minutes per side, achieving slight char marks and warm, supple texture.
- Assemble dish by laying grilled naan as foundation, positioning blackened salmon centrally, and crowning with vibrant lime slaw.
- Serve immediately to preserve temperature and textural integrity.
Notes
- Adapt spice levels by reducing cayenne for milder palates or adding extra for heat lovers.
- Ensure salmon is pat completely dry before seasoning to achieve perfect blackened crust and prevent steaming.
- Swap salmon with tofu or chicken for alternative protein options while maintaining the same bold spice profile.
- Let salmon rest for a minute after cooking to help retain moisture and distribute internal heat evenly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 70 mg