Description
Spicy Blackened Salmon with Grilled Naan delivers bold Mediterranean flavors that dance across your palate. Crisp, herb-crusted salmon nestled on warm naan creates a perfect harmony of smoky, zesty textures you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 salmon fillet
Herbs and Aromatics:
- ½ cup fresh cilantro
- 1 garlic clove, minced
Condiments and Seasonings:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- ¼ avocado
- Salt to taste
- Pepper to taste
- 1 naan bread (grilled)
Instructions
- Heat the outdoor grill to a temperature range of 400-450 degrees Fahrenheit (204-232 degrees Celsius), ensuring even heat distribution across the cooking surface.
- Thoroughly pat the salmon fillets with paper towels to remove excess moisture, promoting better spice adherence and creating a crisp exterior.
- In a small mixing bowl, combine the selected ground spices, creating a uniform seasoning blend for the salmon.
- Meticulously coat each salmon fillet with the spice mixture, ensuring complete and even coverage on all surfaces.
- Carefully place seasoned salmon directly on the preheated grill grates, positioning fillets to achieve optimal heat contact.
- Grill salmon for 6-8 minutes, monitoring closely until the fish transforms to an opaque appearance and develops a rich, caramelized exterior.
- Remove salmon from grill and allow to rest for 2-3 minutes, allowing internal temperature to stabilize and juices to redistribute.
- Place naan bread directly on grill, cooking for 1-2 minutes per side until light char marks develop and bread becomes slightly crisp.
- Prepare the slaw by combining all designated ingredients in a medium bowl, gently mixing to ensure even distribution of flavors.
- Create cilantro sauce by blending all specified ingredients in a food processor or blender until achieving a smooth, consistent texture.
- Assemble the dish by laying grilled naan as the base, spreading a layer of prepared slaw, topping with delicately flaked salmon, and finishing with a generous drizzle of cilantro sauce.
Notes
- Mastering the perfect blackened crust requires thoroughly drying salmon and evenly coating with spices before grilling.
- High heat is crucial: maintain grill temperature between 400-450°F for achieving crispy exterior and moist salmon interior.
- Allow salmon to rest after grilling to help retain juices and ensure tender, flaky texture.
- Quick naan bread grilling prevents burning while creating delightful char marks and warm, soft texture.
- Prep slaw and cilantro sauce beforehand to streamline final assembly and enhance overall flavor profile.
- Flaking salmon gently helps distribute protein evenly across naan, creating balanced and visually appealing dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Cajun
Nutrition
- Serving Size: 2
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg