Erewhon Blackened Salmon with Avocado-Lime Slaw
ErewhonErewhon Blackened Salmon with Avocado-Lime Slaw
Ingredients
For the Blackened Salmon
- 1 1/2 pounds wild-caught Alaskan salmon fillets, skin on or off, about 6 ounces each
- 2 tablespoons organic avocado oil, plus more for cooking
- 1 tablespoon organic paprika
- 1 teaspoon organic garlic powder
- 1 teaspoon organic onion powder
- 1/2 teaspoon organic dried thyme
- 1/2 teaspoon organic dried oregano
- 1/4 teaspoon organic cayenne pepper, or more to taste
- 1 teaspoon Himalayan pink salt
- 1/2 teaspoon freshly ground organic black pepper
For the Avocado-Lime Slaw
- 4 cups organic green cabbage, shredded
- 2 cups organic red cabbage, shredded
- 1 cup organic carrots, julienned or grated
- 2 ripe organic avocados, diced
- 1/2 cup organic cilantro, chopped
- 1/4 cup organic lime juice, freshly squeezed, from about 2 limes
- 1/4 cup organic mayonnaise, such as Primal Kitchen Avocado Oil Mayo
- 1 tablespoon raw organic honey
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon freshly ground organic black pepper
Instructions
- 1
Prepare the Blackening Spice Blend: In a small bowl, combine the organic paprika, organic garlic powder, organic onion powder, organic dried thyme, organic dried oregano, organic cayenne pepper, Himalayan pink salt, and freshly ground organic black pepper. Mix well.
⏱️ 3 min
- 2
Season the Salmon: Pat the wild-caught Alaskan salmon fillets dry with paper towels. Brush each fillet with 1/2 tablespoon of organic avocado oil. Generously sprinkle the blackening spice blend over all sides of the salmon, pressing gently to adhere.
⏱️ 5 min
- 3
Prepare the Avocado-Lime Slaw: In a large bowl, combine the shredded organic green cabbage, organic red cabbage, and julienned organic carrots. In a separate small bowl, whisk together the organic lime juice, organic mayonnaise, raw organic honey, Himalayan pink salt, and freshly ground organic black pepper until smooth. Pour the dressing over the cabbage mixture and toss to combine. Gently fold in the diced organic avocados and chopped organic cilantro.
⏱️ 10 min
- 4
Cook the Salmon: Heat a large cast-iron skillet over medium-high heat until very hot, about 3-5 minutes. Add 1 tablespoon of organic avocado oil to the skillet. Carefully place the seasoned salmon fillets, skin-side down if applicable, into the hot skillet. Cook for 4-6 minutes per side, depending on thickness, until the salmon is blackened and cooked through. For a truly blackened crust, ensure the skillet is very hot and allow the spices to char slightly.
⏱️ 12 min
- 5
Serve: Divide the Avocado-Lime Slaw among four plates. Top each serving of slaw with a blackened salmon fillet. Garnish with extra fresh organic cilantro or a lime wedge if desired. This dish is rich in Omega-3 fatty acids from the salmon and healthy fats from the avocado, promoting heart health and overall well-being.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Blackened Salmon with Avocado-Lime Slaw
Ingredients
For the Blackened Salmon
- 1 1/2 pounds wild-caught Alaskan salmon fillets, skin on or off, about 6 ounces each
- 2 tablespoons organic avocado oil, plus more for cooking
- 1 tablespoon organic paprika
- 1 teaspoon organic garlic powder
- 1 teaspoon organic onion powder
- 1/2 teaspoon organic dried thyme
- 1/2 teaspoon organic dried oregano
- 1/4 teaspoon organic cayenne pepper, or more to taste
- 1 teaspoon Himalayan pink salt
- 1/2 teaspoon freshly ground organic black pepper
For the Avocado-Lime Slaw
- 4 cups organic green cabbage, shredded
- 2 cups organic red cabbage, shredded
- 1 cup organic carrots, julienned or grated
- 2 ripe organic avocados, diced
- 1/2 cup organic cilantro, chopped
- 1/4 cup organic lime juice, freshly squeezed, from about 2 limes
- 1/4 cup organic mayonnaise, such as Primal Kitchen Avocado Oil Mayo
- 1 tablespoon raw organic honey
- 1/2 teaspoon Himalayan pink salt
- 1/4 teaspoon freshly ground organic black pepper
Instructions
- 1
Prepare the Blackening Spice Blend: In a small bowl, combine the organic paprika, organic garlic powder, organic onion powder, organic dried thyme, organic dried oregano, organic cayenne pepper, Himalayan pink salt, and freshly ground organic black pepper. Mix well.
⏱️ 3 min - 2
Season the Salmon: Pat the wild-caught Alaskan salmon fillets dry with paper towels. Brush each fillet with 1/2 tablespoon of organic avocado oil. Generously sprinkle the blackening spice blend over all sides of the salmon, pressing gently to adhere.
⏱️ 5 min - 3
Prepare the Avocado-Lime Slaw: In a large bowl, combine the shredded organic green cabbage, organic red cabbage, and julienned organic carrots. In a separate small bowl, whisk together the organic lime juice, organic mayonnaise, raw organic honey, Himalayan pink salt, and freshly ground organic black pepper until smooth. Pour the dressing over the cabbage mixture and toss to combine. Gently fold in the diced organic avocados and chopped organic cilantro.
⏱️ 10 min - 4
Cook the Salmon: Heat a large cast-iron skillet over medium-high heat until very hot, about 3-5 minutes. Add 1 tablespoon of organic avocado oil to the skillet. Carefully place the seasoned salmon fillets, skin-side down if applicable, into the hot skillet. Cook for 4-6 minutes per side, depending on thickness, until the salmon is blackened and cooked through. For a truly blackened crust, ensure the skillet is very hot and allow the spices to char slightly.
⏱️ 12 min - 5
Serve: Divide the Avocado-Lime Slaw among four plates. Top each serving of slaw with a blackened salmon fillet. Garnish with extra fresh organic cilantro or a lime wedge if desired. This dish is rich in Omega-3 fatty acids from the salmon and healthy fats from the avocado, promoting heart health and overall well-being.
⏱️ 5 min