Cast-Ironed Blackened Salmon with Cucumber Mango Relish and Avocado Cream | Kita Roberts GirlCarnivore.com
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Cast-Ironed Blackened Salmon with Cucumber Mango Relish and Avocado Cream

This is a beautiful whole 30 approved meal that comes together quickly and looks fancy. Impress and don't even break a sweat.
Course Main Course
Cuisine American
Keyword pan seared salmon
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 servings
Calories 948

Ingredients

  • 1 skin on salmon filet about 2 lbs, sliced into portions to make cooking easier
  • 2 tbs blackening seasoning
  • salt and pepper

for the Cucumber Mango Relish

  • cucumbers minced
  • red onion minced
  • 1/2 mango diced
  • 1 teas olive oil
  • Cherry Tomatoes chopped
  • fresh parsley minced for garnish

For the Crunchy Crabby Slaw

  • 1/2 red cabbage sliced thin
  • 1/2 onion sliced
  • 1 teas apple cider vinegar
  • 1 teas red wine vinegar
  • salt and pepper

For the Avocado 'Creama'

  • 1 avocado
  • 1 to 2 tbs mayo
  • salt and pepper
  • 1/2 teas chopped chipotles in adobo sauce

Instructions

  • 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. Season with salt and pepper if desired.
  • 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. Flip and allow the salmon to cook through, skin side down.
  • Meanwhile, toss the minced cucumber, red onion, and mango in a small bowl. Add the olive oil and toss to combine.
  • 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.
  • As the salmon comes together, mash the avocado and stir in the mayo, salt and pepper and chopped chipoltes.
  • Arrange the dish with cabbage slaw, roasted fingerlings (if serving), with the salmon on top. Spoon the avocado creama over each and top with a dollop of the mango salsa.

Nutrition

Calories: 948kcal | Carbohydrates: 77g | Protein: 47g | Fat: 55g | Saturated Fat: 8g | Cholesterol: 99mg | Sodium: 2530mg | Potassium: 3441mg | Fiber: 27g | Sugar: 37g | Vitamin A: 6670IU | Vitamin C: 313.8mg | Calcium: 280mg | Iron: 6.5mg