We love this recipe from How Sweet Eats that turns a blackened salmon fillet into a delicious flatbread! It’s such a creative way to spruce up some salmon with unique flavours and textures.
Salmon:
- 1 lb coho salmon (other species of Pacific salmon will also work!)
- 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 crushed red pepper flakes
- 4 pieces of naan bread
Slaw:
- 4 cups shredded green cabbage or coleslaw mix
- 3 mini seedless cucumbers, sliced
- ⅓ cup chopped cilantro
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons Specially Selected Extra Virgin Olive Oil
Cilantro Sauce:
- ½ cup fresh cilantro
- ¼ avocado
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons Specially Selected Extra Virgin Olive Oil
- 1 garlic clove, minced
- salt and pepper
- 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!
