Cast-Ironed Blackened Salmon with Cucumber Mango Relish and Avocado Cream
This Cast-Ironed Blackened Salmon with Cucumber Mango Relish and Avocado ‘Cream’ will win anyone over. Any one it doesn’t can eat somewhere else.
I wanted to honor this salmon by not overpowering it with too many things, only using real ingredients to pair with it, and to create a beautiful meal that has you all running to the market to cook dinner tonight (and seriously, you should, this takes less than 30 minutes!).
- skin on salmon filet - blackening seasoning - salt and pepper - cucumbers - red cabbage - red wine vinegar - avocado - mayo
Heat a heavy cast iron skillet over medium high heat on the oven until smoking hot. Meanwhile, pat the samon dry and sprinkle a heavy coating of blackening season evenly over it.
Place the salmon, with the skin side up in the hot pan, and allow the salmon to ‘blacken’, cooking until there is a solid crust from the seasoning and the salmon pulls from the an without tearing.
Make the slaw by tossing the cabbage and onion. Add the apple cider vinegar and red wine vinegar, season with salt and pepper and toss to combine.
The wonderful people of Copper River Salmon shipped me this beautiful filet, this is not a sponsored post. But I did enjoy the shipment so much that I wanted to share it with you with this Cast-Ironed Blackened Salmon with Cucumber Mango Relish and Avocado Cream.
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