Description
This Blackened Salmon with Grilled Naan and Lime Slaw is a vibrant and flavorful main course perfect for a healthy and satisfying meal. The salmon is seasoned with a bold blend of spices and quickly grilled to achieve a delicious blackened crust. The grilled naan adds a warm, slightly charred base, while the fresh lime slaw provides a bright and zesty contrast that complements the rich fish perfectly.
Ingredients
Scale
Salmon and Spice Rub
- 4 salmon fillets (about 6 oz each), skin removed
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 naan breads
Lime Slaw
- 2 cups shredded cabbage (mix of green and purple)
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- Juice of 2 limes
- 1 tablespoon olive oil
- 1 tablespoon maple syrup or agave
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Spice Rub: In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper to create a flavorful spice mixture.
- Season the Salmon: Pat the salmon fillets dry with paper towels. Rub each fillet evenly with olive oil, then coat all sides with the prepared spice rub ensuring an even layer for maximum flavor.
- Preheat the Grill: Heat a grill pan or outdoor grill over medium-high heat until hot and ready for cooking.
- Cook the Salmon: Place the seasoned salmon fillets on the grill. Cook for 3 to 4 minutes on each side until the fish is blackened and cooked through, with an internal temperature of about 145°F (63°C).
- Grill the Naan: While the salmon cooks, grill the naan breads for 1 to 2 minutes per side until warmed through and slightly charred for added texture and flavor.
- Make the Lime Slaw: In a mixing bowl, combine shredded cabbage, shredded carrots, chopped cilantro, lime juice, olive oil, maple syrup, salt, and black pepper. Toss well to evenly coat the vegetables in the tangy dressing.
- Assemble and Serve: Place each blackened salmon fillet over a grilled piece of naan. Top generously with lime slaw and serve immediately for a fresh and vibrant meal.
Notes
- For added creaminess and flavor, spread Greek yogurt or hummus on the naan before adding the salmon and slaw.
- To increase heat, include sliced jalapeños in the lime slaw for a spicy kick.
- This dish is excellent for meal prep; store salmon, naan, and slaw separately and assemble before eating.
