Blackened Salmon with Grilled Naan – A Flavorful, Fresh Meal

This Blackened Salmon with Grilled Naan is a deliciously smoky, satisfying meal that combines the rich flavors of seasoned grilled salmon with the lightness of a lime slaw, all served on warm, bubbly naan bread. The smoked paprika, garlic, and oregano bring depth to the salmon, while the slaw adds a refreshing crunch, and the cilantro sauce provides a creamy, tangy finish. It’s a perfect dish for summer cookouts, special occasions, or a flavorful weeknight dinner. You can customize this dish by swapping naan for a gluten-free option or using different toppings for the slaw.

Ingredients:

For the Blackened Salmon:

• 1 lb fresh Atlantic salmon (1-2 pieces)
  
  

• 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 of crushed red pepper flakes
  
  

For the Slaw:

• 4 cups shredded green cabbage or coleslaw mix
  
  

• 3 mini seedless cucumbers, sliced
  
  

• 1/3 cup chopped cilantro
  
  

• 2 tablespoons freshly squeezed lime juice
  
  

• 2 tablespoons extra virgin olive oil
  
  

For the Cilantro Sauce:

• 1/2 cup fresh cilantro
  
  

• 1/4 avocado
  
  

• 2 tablespoons freshly squeezed lime juice
  
  

• 2 tablespoons extra virgin olive oil
  
  

• 1 garlic clove, minced
  
  

• Salt and pepper, to taste
  
  

For the Naan:

• 4 naan breads
  
  

Directions:

1. Preheat your grill to 400-450°F (200-230°C). Pat the salmon dry with a towel and rub with a mixture of smoked paprika, oregano, salt, pepper, garlic powder, and red pepper flakes.
   
   

2. Grill the salmon on the preheated grill. Close the lid and cook for 6-8 minutes until the salmon is opaque and pink. Remove the salmon from the grill and let it rest for 5 minutes.
   
   

3. While the salmon rests, grill the naan bread for 1-2 minutes per side until slightly charred and warmed through.
   
   

4. For the slaw, combine the shredded cabbage, sliced cucumbers, and chopped cilantro in a bowl. Toss with lime juice, olive oil, and a pinch of salt and pepper.
   
   

5. For the cilantro sauce, blend cilantro, avocado, lime juice, olive oil, garlic, salt, and pepper in a food processor until smooth.
   
   

6. To assemble, spoon the slaw onto each naan, top with flaked salmon, and drizzle with cilantro sauce. Serve immediately.
   
   

Nutritional Value (per serving):

• Calories: 380 kcal
  
  

• Carbohydrates: 22g
  
  

• Protein: 34g
  
  

• Fat: 20g
  
  

• Saturated Fat: 4g
  
  

• Cholesterol: 65mg
  
  

• Sodium: 530mg
  
  

• Fiber: 6g
  
  

• Sugar: 5g