Cajun style blackened salmon with a crispy, spiced crust balanced with a sweet and tangy slaw.
Combine all the seasoning ingredients and mix until well incorporated. Transfer to a plate and set aside.
Combine all ingredients and gently mix with a rubber spatula and reserve for later use.
Preheat the pan to 375°F/ 190°C (medium- high). While the pan preheats, brush one side of each salmon fillet with a bit of oil.
Carefully press the oiled side of the salmon into the blackening seasoning and shake off any excess. Discard any remaining seasoning
Place the two fillets seasoned side down in the pan making sure they do not touch. Sear for:
While the seasoned side cooks, gently brush canola oil onto the side facing up and season with kosher salt.
Using a fish spatula, carefully flip the salmon. Continue cooking for:
Turn the burner off, and using a fish spatula, transfer the salmon from the pan to a paper towel lined tray or plate.
Spoon some slaw onto the center of each plate. Place each piece of salmon on a bed of slaw, then top the salmon with a pinch of the mango jicama slaw.
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