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5 from 1 vote

Blackened Salmon with Sweet and Sour Slaw

Boldly seasoned salmon with a crisp seared skin sits atop a sweet, tart, and crisp salad for a flavor and texture contrast.
Course Main Course
Cuisine American
Keyword american, cabbage, coleslaw, dairy-free, dinner, easy, egg-free, lunch, main, nut-free, salmon, seafood
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Calories 449kcal
Author Jenny Ross

Ingredients

Salmon

  • 2 pounds salmon with skin on
  • 1 tablespoon avocado oil
  • Lemon wedges for serving, optional

Seasoning Blend

  • 2 teaspoons smoked paprika
  • 2 teaspoons sweet paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cloves

Slaw

  • 8 ounces green cabbage shredded
  • 8 ounces red cabbage shredded
  • 1 large red bell pepper sliced thin
  • 2 medium carrots shredded
  • 1 shallot sliced thin
  • 1-2 teaspoons celery salt start with 1 teaspoon and add more if desired
  • 1/2 cup apple cider vinegar
  • 1/4-1/2 teaspoon stevia glycerite start with 1/4 and add more if desired

Instructions

  • For best results, brine the salmon. Combine 4 cups cold water and 1 1/2 tablespoons salt in a large bowl and stir until dissolved. Add the salmon and let stand for 15-30 minutes at room temperature (or refrigerate until you need it).
  • While the salmon brines, stir together the seasoning blend. Set aside.
  • Combine all slaw ingredients and stir to combine. Adjust seasoning to taste, set aside.
  • Thoroughly dry the salmon. Sprinkle all over except the skin with the seasoning blend.
  • Heat a nonstick pan over medium heat, add a teaspoon of avocado oil and heat till shimmering. Add a salmon filet, skin side down and press it firmly against the pan for 15 seconds with a spatula. Repeat with each piece of salmon, pressing each one to ensure contact with the pan. Continue cooking fish, pressing occasionally to maintain skin contact with the pan until it is cooked to your liking, roughly 5 more minutes. Then flip the fish once and briefly cook on the other side for another 15 seconds or so.
  • Serve with the slaw.

Notes

Protein:Energy Quotient [calories]: 1.39

Nutrition

Calories: 449kcal | Carbohydrates: 15g | Protein: 53g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Cholesterol: 125mg | Sodium: 1170mg | Potassium: 1628mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7797IU | Vitamin C: 94mg | Calcium: 107mg | Iron: 4mg