THM – S – Low Carb
Try this spicy, zesty, delicious Blackened Salmon Cajun Cole Slaw to zip up your next barbeque. Seriously! When you think of cole slaw does you mouth water and do you think, wow I miss that stuff so much? No? Then you haven’t tried this cajun seasoned cole slaw and you might be in for a treat and an attitude adjustment!
My husband and I first ate this type dish at a restaurant on the Gulf Freeway in Houston in the years ago. Neither of us were really big fans of cole slaw, but after tasting this dish we were hooked! After we moved away we always fondly remembered that dish and have mentioned how much we liked it every time the subject of cole slaw has come up for years. My husband kept asking me to find the recipe and make it so finally last year I found one that is pretty close here.
This recipe was originally made with shrimp so if you want to make it that way the link (above) will tell you how, but I only used 1/2 the lemon juice that this recipe recommends for my version. Apparently the dish that this Blackened Salmon Cajun Cole Slaw is based on originated on the Kemah boardwalk, near Galveston, TX.
These days we eat a lot more salmon than we do shrimp so I’ve adapted it and I’m using the THM on plan mayo, which is Dukes or you can make your own using approved ingredients for low carb and sugar-free
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*I find the frozen wild caught and get them at my local Kroger.
Blackened Salmon Cajun Cole Slaw
Ingredients
Cole Slaw Veggies:
- 1(1 lb) bag Coleslaw (cabbage with a few carrots) or equivalent thinly sliced and chopped cabbage
- 1/2 cup finely chopped mild bell peppers or pablano (optional)
- 1 bunch finely chopped green onion
Cole Slaw Dressing:
- 1 cup mayonnaise Dukes
- 2 tablespoons fresh lemon juice
- 1 tablespoon Cajun Seasoning (no msg, but contains gluten if you're sensitive try your favorite)
- 3 tablespoons prepared horseradish
- Mix the veggies together in one bowl and the dressing in another and mix the dressing into the veggies.
Salmon:
- *6 salmon steaks -
Sprinkled with a combination of:
- Cajun seasoning - no sugar (I used Tony's Cashere')
- Paprika
Instructions
- Mix the veggies together in one bowl and the dressing in another and mix the dressing into the veggies.
- For the salmon steaks:
- Sprinkle with on plan Cajun seasoning (no sugar and I use no msg seasonings)
- Sear the salmon on one side in enough olive oil to coat the non stick pan or griddle.
- Cook briefly till dark golden brown in places(slightly blackened but not burnt). Flip the meat one time (if possible) and turn down the heat and cover LOOSELY with a lid or foil.
- In a few minutes the salmon will be fork tender, but may not be quite brown enough on the other side with the low heat so prick it with a fork and if it is ready remove the cover and turn up the heat to absorb all juices in the pan and get the bottom side nice and dark.
- *Normally this process would just get it brown but the seasonings will tend to darken it more to the point of black if you let it cook at a higher temp.
- If you are not satisfied with the darkness on the first side you can flip it again once the second side is dark, but be careful as it might be very tender.
- I normally like to squeeze a little lemon juice over my fish at this point but the dressing is so lemony in this dish that it really isn't necessary here.
So then, just to clarify, it looks like in the picture that you place the salmon on top of the coleslaw? Anything else?
Thats it, just salmon and cole slaw!
Thanks!
I think you are the BEE’s KNEE’s in giving me many “GREAT” recipes to include in this journey of mine in changing eating habits. This is another one to add to my arsenal. By any chance do you have a recipe for a slightly sweet cole slaw (lol– like KFC ). I too am from Houston and as much as I love/loved cabbage as a child (still do), I had to warm to cole slaw as an adult. KFC was the 1st I had — way back when, and the taste stuck ;).
I made this a couple nights ago. WOW, out of this world, unbelievably fantastic!
Pinned to do again later! Good stuff right here, and oh so easy!