Blackened Salmon with Grilled Naan
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Course
Main Course
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Cuisine
American
Blackened Salmon with Grilled Naan
Description
The recipe centers on Atlantic salmon seasoned with a blackening spice blend including smoked paprika, oregano, garlic powder, salt, black pepper, and red pepper flakes. Grilled over high heat, the salmon develops a smoky crust while staying moist and pink inside. Meanwhile, naan bread is warmed and lightly charred on the grill, providing a soft, chewy platform. The slaw combines shredded green cabbage, sliced seedless cucumbers, and cilantro tossed with lime juice and olive oil for a fresh crunch. A cilantro sauce made from fresh cilantro, avocado, garlic, lime juice, olive oil, salt, and pepper adds a creamy brightness to the dish. Salmon is flaked and layered over the slaw on the naan, then drizzled with cilantro sauce for a balanced flavor profile combining smoky, tangy, herbaceous, and creamy notes.
This dish offers a casual yet composed way to enjoy grilled salmon and fresh accompaniments. The grilled naan serves as an excellent base for handheld eating or casual plating. The slaw and sauce cut through the richness of the salmon, making it suitable for lunch or dinner that highlights smoky seafood with fresh vegetable components. Preparing the slaw and sauce ahead allows for easy assembly.
Ingredients
- 1 pound Atlantic salmon 1 to 2 pieces, fresh
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano dried
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly cracked
- 1/2 teaspoon garlic powder
- pinch red pepper flakes crushed
- 4 naan bread
slaw
- 4 cups green cabbage shredded or coleslaw mix
- 3 mini seedless cucumber sliced
- ⅓ cup cilantro chopped
- 2 tablespoons lime juice freshly squeezed
- 2 tablespoons extra virgin olive oil
cilantro sauce
- ½ cup cilantro fresh
- ¼ avocado
- 2 tablespoons lime juice freshly squeezed
- 2 tablespoons extra virgin olive oil
- 1 garlic minced, clove
- salt
- black pepper
Instructions
- Preheat your grill to 400 to 450 degrees F.
- Pat the salmon dry with a towel. Stir together the paprika, oregano, salt, pepper, garlic powder and red pepper flakes. Sprinkle all over the salmon.
- Place the salmon on the grill. Close the lid and cook for 6 to 8 minutes, until it’s opaque and pink. Remove the salmon and let it sit for 5 minutes.
- While the salmon rests, place the naan bread on the grill and grill for just 1-2 minutes per side, until warm and slightly charred.
- To build the meal, spoon the slaw over the naan bread. Top with some flaked salmon. Drizzle on the cilantro sauce. Enjoy!
slaw
- Combine the cabbage, cucumbers and cilantro in a bowl with a pinch of salt and pepper. Toss with the lime juice and olive oil until combined. Set aside until ready to use. You can make this ahead of time and store it in the fridge!
cilantro sauce
- Combine all ingredients in a food processor or blender and blend until combined. Drizzle over salmon. You can make this ahead of time and store in the fridge!
User Reviews
Overall Rating
5
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