Embrace the sizzle of summer with our mouthwatering Blackened Salmon accompanied by warm, grilled Naan bread and a refreshing slaw, all topped off with a zesty cilantro sauce. This recipe is a symphony of flavors and textures, marrying the bold spiciness of blackened salmon with the cool crunch of slaw and the soft warmth of Naan bread. Perfect for a relaxed family meal or a festive backyard barbecue, this dish promises to be a crowd-pleaser that will have everyone coming back for seconds.
Picture this: a balmy evening, the grill crackling with anticipation as we prepare to cook up our favorite summer dish – Blackened Salmon with Grilled Naan. As the salmon sizzles and the Naan bread crisps, the tantalizing aroma fills the air, drawing family and friends to the backyard oasis. It’s a scene straight out of a summer soirée, laughter mingling with the fragrant scent of spices and the sound of sizzling salmon. This recipe isn’t just about food; it’s about creating cherished memories and savoring the simple pleasures of good company and great food.
“Why This Blackened Salmon with Grilled Naan Wins Hearts and Palates”
- Succulent Atlantic salmon, seasoned with a blend of smoked paprika, oregano, garlic powder, and red pepper flakes, delivers a burst of bold flavors that dance on your taste buds.
- Grilling the Naan bread adds a delightful char and warmth, creating the perfect canvas for the flavorful toppings.
- The crisp slaw, featuring shredded cabbage, sliced cucumbers, and fresh cilantro, provides a refreshing contrast to the rich salmon and Naan bread.
- The cilantro sauce, with its creamy avocado base and zesty lime juice, elevates the dish with its vibrant flavor and velvety texture.
- Easy to prepare and bursting with vibrant colors and flavors, this recipe is sure to impress guests and elevate any summer gathering to a culinary masterpiece.
Ingredients:
- 1 pound fresh Atlantic salmon (1 to 2 pieces)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon garlic powder
- Pinch of crushed red pepper flakes
- 4 Specially Selected Naan Breads
- SLAW
- 4 cups shredded green cabbage or coleslaw mix
- 3 mini seedless cucumbers, sliced
- 1/3 cup chopped cilantro
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons Specially Selected Extra Virgin Olive Oil
- CILANTRO SAUCE
- 1/2 cup fresh cilantro
- 1/4 avocado
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons Specially Selected Extra Virgin Olive Oil
- 1 garlic clove, minced
- Salt and pepper to taste
Directions:
- Preheat your grill to 400 to 450 degrees F.
- Pat the salmon dry with a towel. In a small bowl, combine smoked paprika, dried oregano, kosher salt, freshly cracked black pepper, garlic powder, and crushed red pepper flakes. Sprinkle the spice mixture evenly over the salmon.
- Place the salmon on the grill and close the lid. Cook for 6 to 8 minutes, until the salmon is opaque and pink. Remove from the grill and let it rest for 5 minutes.
- While the salmon rests, place the Naan bread on the grill and grill for 1-2 minutes per side, until warm and slightly charred.
- To assemble, spoon the slaw over the grilled Naan bread. Top with flaked salmon and drizzle with cilantro sauce.
- Serve immediately and enjoy the explosion of flavors in every bite!
Notes:
- Feel free to customize the slaw with your favorite vegetables or herbs.
- You can adjust the spiciness of the cilantro sauce by adding more or less garlic and red pepper flakes.
- Leftover salmon and Naan bread can be refrigerated and enjoyed the next day as leftovers or used in other dishes like salads or sandwiches.
