Blackened Salmon with Mustard Seed Slaw

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blackened salmon


Prep time30 minutes
Cooking time7 minutes
Total time37 minutes


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.


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


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.


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