Recipe: Blackened Salmon over Asian Cabbage
This is definitely one of my favorite go-to recipes! It is impressive enough for a dinner party (has always been a crowd pleaser at our place), but also quick & easy to throw together, so you can actually enjoy your guests and not spend the entire night holed up in the kitchen.
- 4 6oz Salmon filets
- 16 oz shredded cabbage (or coleslaw mix*)
- Blackening seasoning
- Olive oil spray
- 1 1/2 tbsp Gluten-free Tamari
- 1 tsp 5-spice powder
- 2 tsp Hoisin
DIY blackening seasoning
- Garlic powder
- Onion powder
- Ground thyme
- Black pepper
- Cayenne pepper
Mix together equal parts of each seasoning and adjust to your taste, i.e., if you like garlic and pepper, increase the amount of those ingredients. If you don’t like spicy foods, cut back on the cayenne. You can add in any other seasonings you like, cumin, nutmeg, salt, etc. to make it your own.
Heat a large skillet over medium high heat. Spray with olive oil and add shredded cabbage mix. Saute for 3-5 minutes until the cabbage begins to soften. Stir in hoisin sauce, gluten-free tamari, and 5-spice powder and turn heat down to low, stirring occasionally until fish is ready.
Heat another large skillet over high heat and spray with olive oil. Rub salmon with blackening seasoning and add to pan. Cook on each side for approximately 4 minutes until cooked through. Spread one-fourth of cabbage mixture on each plate, top with salmon and serve.
Garnish with cilantro if desired.
* To save time and add color, I often use bagged organic coleslaw mix, which usually includes at least two different colors of cabbage and some carrots.
* Check the label of blackening seasoning to make sure it does not contain sugar, MSG and other preservatives. You can often find it in the bulk section of Whole Foods or Central Market. If you want to it’s super simple to make your own to have on hand.