Blackened Salmon with Mustard Seed Slaw

This classic combination of slaw and blackened fish is complemented by sweetened cornbread, or drizzle with a creamy avocado and buttermilk sauce spiked with fresh cilantro.

Ingredients

• 1 T brown mustard seeds
• 4 C shredded green cabbage
• ½ C peeled and shredded carrot
• ½ C green pepper , julienned
• 2 green onions , thinly sliced
• 1 mango , peeled, seeded and julienned
• 1 clove garlic , minced
• 1 T Dijon mustard
• 1½ t curry powder
• ¼ C apple cider vinegar
• 2 T olive oil
• pinch each of salt and ground black pepper
• 4 4-6 oz salmon fillets
• 2 T cajun spice mix
• 1 T vegetable oil

Instructions

1. In a small sauté pan, lightly toast the mustard seeds over medium heat. In a large bowl, mix together the cabbage, carrot, green pepper, green onion, mango, garlic, mustard, mustard seeds, curry powder, vinegar and olive oil. Season to taste with salt and pepper and set aside.
2. Rub the flesh side of each salmon fillet evenly with with Cajun spice mix.
3. Heat a large iron or heavy-bottomed skillet over medium-high heat. Lightly coat the skillet with vegetable oil. Place the salmon, skin side up, in the hot skillet and cook for 4-5 minutes until the seasonings form a crisp crust. Turn the salmon pieces over and cook another 2 minutes until salmon reached desired doneness. Divide the slaw between four plates and top each with a serving of salmon.