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Blackened Cajun Salmon With Cajun Coleslaw

Try Chef Daniel Thomas' flavorful version of this healthy fish

Salmon Recipe


Try this delicious and healthy blackened cajun salmon recipe

In English | Serves 2

This hugely flavorful seasoning mix is an easy, healthy way to enhance this nutritious fish.

  • 2 6-ounce salmon fillets, skin and bones removed
  • 2 teaspoons dried parsley
  • 1 tablespoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt (optional)
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon cumin
  • 1/4 teaspoon cracked black pepper
  • 1/4 teaspoon dried thyme
  • 2 teaspoons of extra-virgin olive oil

Preheat oven to 350 degrees. Line baking sheet with foil; lightly spray foil with nonstick oil to keep fish from sticking. Place all dry ingredients in a small mixing bowl. Add olive oil and mix well. Rub mixture evenly over each salmon fillet. Place salmon on lined baking sheet and put into preheated oven on middle rack. Bake for 13 minutes. Serve with Cajun coleslaw.

Cajun Coleslaw

Serves 2

Crunchy and a little spicy, this is a zesty alternative to traditional slaw and a nice counterpart to the warm salmon. Make dressing ahead of time and refrigerate to keep cool. Toss with vegetables right before serving.

  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons low-fat mayonnaise
  • 2 tablespoons plain low-fat yogurt
  • 1/4 teaspoon Old Bay seasoning
  • 1/4 teaspoon chili powder
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 pinch kosher salt
  • 1/8 teaspoon ground black pepper
  • 4 sprigs parsley, chopped
  • 1/2 small head green cabbage, finely shredded
  • 1/2 medium carrot, peeled and finely chopped
  • 1 tablespoon finely chopped white onion

In small bowl, add mayonnaise, yogurt, Old Bay seasoning, chili powder, honey, lemon juice, apple cider vinegar, salt, black pepper and parsley; whisk together well. Refrigerate for at least an hour to cool. Mix cabbage, carrot and onion in medium serving bowl and refrigerate. Right before serving, add dressing to cabbage mixture and toss well.

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