This blackened salmon with warm broccoli & cauliflower slaw is a super tasty recipe that can be made in under 30 minutes. It’s a perfect meal for busy weeknights and a great way to add some variety to your meal plan – plus you get some added benefits from the healthy fats in the salmon! The char of the blackened crispy skin gives a delicious contract to the warm, creamy, bright slaw on the side. While the spice list may look daunting, you can leave any of them out or change them up to fit what you have in your spice cabinet.
The warm slaw is super easy to prepare, too! Simply toss them in a food processor and rice them down. You can customize this to fit your tastes as well. You can add nuts or seeds to add some crunch and texture, or change up the dressing by removing vinegar and adding different spices. You really can’t go wrong with this simple side dish!
Yields 2 servings of Crispy Skin Blackened Salmon with Warm Slaw
The Preparation
Blackened Salmon:
- 16 ounce wild caught salmon, ~2 fillets
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon chipotle powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 medium lemon, juiced as needed
Warm Slaw:
- 4 ounce cauliflower
- 4 ounce broccoli
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 1 teaspoon hot sauce
- 1 teaspoon dijon mustard
- 1 teaspoon apple cider vinegar
- 5 drops liquid stevia, or your preferred sweetener
The Execution
1. Place broccoli and cauliflower in a food processor and blend until crumbling. The texture should resemble cauliflower rice.
2. In a pan over medium heat, add olive oil and then the broccoli/cauliflower rice mixture. Season with salt and pepper to taste. Cook for 3-5 minutes, stirring occasionally, until slightly softened.
3. While cooking, prepare the dressing for the slaw by combining mayonnaise, hot sauce, dijon mustard, apple cider vinegar, and stevia.
4. Once done, transfer the slaw to a bowl and mix in the dressing. Set aside.
5. Combine the spices for the blackened salmon: paprika, chili powder, chipotle powder, cumin, coriander, salt, and garlic powder. If you don’t have chipotle powder, you can use a bit more chili powder.
6. Generously season the salmon on both sides with the spice mixture.
7. In a pan over medium-high heat, add the olive oil. Once hot, add the salmon, skin-side down, and cook for about 5 minutes or until crispy and blackened.
8. Turn heat to low, then flip the salmon over and continue cooking until your preferred doneness, about 3-5 minutes.
9. Serve the slaw with the salmon. Drizzle lemon juice over as desired. Enjoy!
This makes a total of 2 servings of Crispy Skin Blackened Salmon with Warm Slaw. Each serving comes out to be 829 calories, 63.9g fats, 5.9g net carbs, and 53.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16 ounce salmon | 934 | 56 | 0 | 0 | 0 | 100 |
| 1 teaspoon paprika | 6.4 | 0.3 | 1.2 | 0.8 | 0.4 | 0.3 |
| 1 teaspoon chili powder | 7.6 | 0.4 | 1.3 | 0.9 | 0.4 | 0.4 |
| 1 teaspoon chipotle powder | 7.6 | 0.4 | 1.3 | 0.9 | 0.4 | 0.4 |
| 1/2 teaspoon cumin | 3.8 | 0.2 | 0.5 | 0.1 | 0.4 | 0.2 |
| 1/2 teaspoon coriander | 0.8 | 0 | 0.2 | 0 | 0.2 | 0.1 |
| 1 teaspoon sea salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon garlic powder | 5.2 | 0 | 1.2 | 0.1 | 1.1 | 0.3 |
| 1 tablespoon olive oil | 119 | 14 | 0 | 0 | 0 | 0 |
| 1/2 medium lemon | 8.5 | 0.2 | 2.5 | 0.8 | 1.7 | 0.3 |
| 4 ounce cauliflower | 26 | 0.5 | 4.7 | 2.6 | 2.1 | 2.1 |
| 4 ounce broccoli | 40 | 0.5 | 8.1 | 3.7 | 4.4 | 2.7 |
| 1 tablespoon olive oil | 119 | 14 | 0 | 0 | 0 | 0 |
| 1/4 cup mayonnaise | 374 | 41 | 0.3 | 0 | 0.3 | 0.5 |
| 1 teaspoon hot sauce | 1.1 | 0 | 0.2 | 0 | 0.2 | 0.1 |
| 1 teaspoon dijon mustard | 3.1 | 0.2 | 0.3 | 0.2 | 0.1 | 0.2 |
| 1 teaspoon apple cider vinegar | 1 | 0 | 0 | 0 | 0 | 0 |
| 5 drops liquid stevia | 1 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1658.1 | 127.7 | 21.8 | 10.1 | 11.7 | 107.6 |
| Per Serving (/2) | 829 | 63.9 | 10.9 | 5.1 | 5.9 | 53.8 |
Crispy Skin Blackened Salmon with Warm Slaw
Ingredients
Blackened Salmon:
- 16 ounce wild caught salmon ~2 fillets
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon chipotle powder
- ½ teaspoon cumin
- ½ teaspoon coriander
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- ½ medium lemon juiced as needed
Warm Slaw:
- 4 ounce cauliflower
- 4 ounce broccoli
- 1 tablespoon olive oil
- ¼ cup mayonnaise
- 1 teaspoon hot sauce
- 1 teaspoon dijon mustard
- 1 teaspoon apple cider vinegar
- 5 drops liquid stevia or your preferred sweetener
Instructions
- Place broccoli and cauliflower in a food processor and blend until crumbling. The texture should resemble cauliflower rice.
- In a pan over medium heat, add olive oil and then the broccoli/cauliflower rice mixture. Season with salt and pepper to taste. Cook for 3-5 minutes, stirring occasionally, until slightly softened.
- While cooking, prepare the dressing for the slaw by combining mayonnaise, hot sauce, dijon mustard, apple cider vinegar, and stevia.
- Once done, transfer the slaw to a bowl and mix in the dressing. Set aside.
- Combine the spices for the blackened salmon: paprika, chili powder, chipotle powder, cumin, coriander, salt, and garlic powder. If you don't have chipotle powder, you can use a bit more chili powder.
- Generously season the salmon on both sides with the spice mixture.
- In a pan over medium-high heat, add the olive oil. Once hot, add the salmon, skin-side down, and cook for about 5 minutes or until crispy and blackened.
- Turn heat to low, then flip the salmon over and continue cooking until your preferred doneness, about 3-5 minutes.
- Serve the slaw with the salmon. Drizzle lemon juice over as desired. Enjoy!
