Blackened Mango Salmon with Spicy Slaw

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 degrees F. Get ready for the perfect summer meal!

Looking for additional coleslaw inspiration? Check out these recipes and enter the Coleslaw Cravings giveaway from Litehouse!

Crunchy Asian Coleslaw

Grilled Hawaiian Chicken and Tropical Coleslaw

Double Sesame Seed Coleslaw

Blackened Mango Salmon with Spicy Slaw

Serves 4 | Finish in 45 minutes
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Quite possibly the the perfect summer meal, this outstanding recipe pairs sweet salmon and spicy coleslaw to tantalize your taste buds with a truly memorable meal.

Ingredients

4 4-ounce salmon filets with skin

2 ripe mangos

¼ cup dry vermouth

3 tablespoons olive oil

1 tablespoon sweet smoky paprika

1 tablespoon sugar

2 teaspoons salt

1 teaspoon garlic powder

¾ teaspoons black pepper

½ teaspoon cayenne pepper

½ teaspoon Instantly Fresh Thyme

½ teaspoon Instantly Fresh Oregano

3 cups savoy cabbage, shredded

½ cup radish, diced or julienne

1/3 cup Litehouse Coleslaw dressing

2 tablespoons Sriracha

¼ cup pepitas

Cedar planks for grilling 

Directions

Gently place the salmon filets into a zip-closure bag or a shallow dish. Add in the juice of 1 mango, dry vermouth and olive oil and allow to marinate for at least 30-minutes.

Combine the paprika, sugar, salt, garlic powder, black pepper, cayenne pepper, thyme and oregano in a small dish. Remove the salmon filets from the marinade. Place the salmon filets on cedar planks that have been soaked in water and sprinkle the seasoning mixture on top of the filets. Use your fingers to gently work the seasoning into the salmon.

Place the cedar planked salmon onto a grill that has been heated to medium temperature. Cook until the internal temperature reaches 145 degrees F.

Meanwhile, prepare the coleslaw by dicing the second mango into small chunks. Mix together the cabbage, radish and mango. Stir together the coleslaw dressing and Sriracha and drizzle over the cabbage mixture. Toss the mixture until it is coated.

Toast the pepitas by warming a small skillet. Add in the pepitas and shake the pan around for 4-5 minutes until the pepitas are toasted and fragrant.

Plate the meal by dividing the coleslaw between 4 plates. Top each plate with 1 piece of salmon and a sprinkle of pepitas. Serve immediately.


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