Entrees

Blackened Salmon with Mustard Seed Slaw

StrongerTogether.coop

This classic combination of slaw and blackened fish is complemented by sweetened cornbread, or drizzle with a creamy avocado and buttermilk sauce spiked with fresh cilantro.

blackened salmon

Prep Time

30 minutes

Cook Time

7 minutes

Yield

4 Servings

Ingredients

1 tablespoon mustard seeds, brown
4 cups cabbage, green (shredded)
1⁄2 cup carrot (peeled and shredded)
1⁄2 cup bell pepper, green (julienned)
2 green onion (thinly sliced)
1 mango (peeled, seeded and julienned )
1 clove garlic (minced)
1 tablespoon Mustard, Dijon
1 1⁄2 teaspoons curry powder
1⁄4 cup apple cider vinegar
2 tablespoons olive oil
  pinch salt
  pinch black pepper, ground
4 ounces salmon (4 4-6 oz fillets)
2 tablespoons cajun spice mix
1 tablespoon vegetable oil

Instructions

In a small sauté pan, lightly toast the mustard seeds over medium heat. In a large bowl, mix together the cabbage, carrot, green pepper, green onion, mango, garlic, mustard, mustard seeds, curry powder, vinegar and olive oil. Season to taste with salt and pepper and set aside. Rub the flesh side of each salmon fillet evenly with Cajun spice mix. Heat a large iron or heavy-bottomed skillet over medium-high heat. Lightly coat the skillet with vegetable oil. Place the salmon, skin side up, in the hot skillet and cook for 4-5 minutes until the seasonings form a crisp crust. Turn the salmon pieces over and cook another 2 minutes until salmon reaches desired doneness. Divide the slaw between four plates and top each with a serving of salmon.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.