Can we just take a minute to celebrate the fact that summer is finally here and I’m declaring this the summer of slaw! It is my opinion that cabbage is totally underrated and that lettuce always gets the spotlight. But not this year! My go-to side dish is going to be a variety of ‘slaw’ moving forward and I’m starting with this Blackened Mango Salmon with Spicy Slaw.
Before we get to the recipe I just wanted to talk about why I find coleslaw to be so beautiful. It’s always crunchy and flavorful and much like a salad you can dress it up or down however you like. While you can use a lot of difference options for your coleslaw sauce, I typically turn to the classic Coleslaw Dressing as my base. You can always dress it up with additional flavors to change the profile of your dish but I love that the Litehouse dressing stays thick and creamy.
I love to make meals that feature a combination of sweet and spicy flavors which was the inspiration behind this salmon and slaw recipe. Marinating the salmon in a combination of dry vermouth, fresh mango juice and olive oil helped to infused the salmon with a burst of flavors. The coleslaw side dish is a combination of savoy cabbage, fresh mango, radish and a mixture of coleslaw dressing and Sriracha. I decided to use savoy cabbage because it is a bit more tender than traditional cabbage. And I don’t even think I need to explain my additional of Sriracha to the coleslaw dressing because who doesn’t love a healthy helping of Sriracha?!
This meal can be prepped ahead of time and be ready to go in 15 minutes once it’s finally mealtime. I used a cedar plank to grill the salmon and used a meat thermometer to cook it to a perfect internal temperature of 145°F. Get ready for the perfect summer meal!
Looking for additional coleslaw inspiration? Check out these recipes!