Description
This Blackened Salmon with Grilled Naan and Lime Slaw is a vibrant and flavorful main course combining perfectly seasoned and grilled salmon fillets with warm, slightly charred naan bread and a refreshing lime-infused cabbage slaw. The spice blend creates a deliciously blackened crust on the salmon, while the bright, tangy slaw adds a crisp contrast. Ideal for a healthy, quick, and satisfying meal with a fusion twist.
Ingredients
Scale
For the Salmon and Spice Rub
- 4 salmon fillets (about 6 oz each)
- 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
For the Grilled Naan
- 4 pieces of naan bread
For the Lime Slaw
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon maple syrup or agave
- Salt and pepper to taste
Instructions
- Prepare the Spice Rub: In a small bowl, thoroughly mix together paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper to create the flavorful spice blend for the salmon.
- Season the Salmon: Pat the salmon fillets dry with paper towels to ensure the rub adheres well. Rub each fillet evenly with olive oil, then coat all sides generously with the prepared spice blend. Set aside to marinate briefly while you prepare the slaw.
- Make the Lime Slaw: In a large mixing bowl, combine shredded green cabbage, shredded purple cabbage, shredded carrots, and chopped fresh cilantro. In a separate smaller bowl, whisk together the lime juice, olive oil, maple syrup (or agave), salt, and pepper to form the dressing. Pour this dressing over the cabbage mixture and toss thoroughly to evenly coat. For best flavor, you may refrigerate this slaw for up to one day in advance.
- Heat the Grill: Preheat your outdoor grill or a stovetop grill pan to medium-high heat, ensuring it is hot enough to create a good sear and blackening effect on the salmon.
- Grill the Salmon: Place the salmon fillets skin-side down first on the grill. Cook for about 4 to 5 minutes per side, carefully flipping to avoid breaking the fillets. Grill until the exterior is blackened with a crust from the spice rub and the salmon is cooked through yet still moist.
- Grill the Naan: While the salmon cooks, place the naan bread on the grill and heat for a few minutes on each side, until the bread is warmed through and lightly charred in spots for added texture and flavor.
- Serve: To assemble, place a grilled salmon fillet on top of each piece of naan bread. Add a generous scoop of the lime slaw either on top of the salmon or on the side. Serve immediately to enjoy the contrast of smoky blackened fish, warm bread, and bright, zesty slaw.
Notes
- You may substitute naan with pita bread or a gluten-free flatbread if you prefer a different bread option or need a gluten-free alternative.
- Adjust the amount of cayenne pepper in the spice rub to increase or decrease the heat level according to your taste preferences.
- The lime slaw can be prepared up to a day ahead to allow the flavors to meld and intensify, making it even more refreshing.
