fish and seafood

Blackened Salmon with Mustard Seed Slaw

By: Co+op, welcome to the table

Recipe Information
Total Time: 30 minutes
Servings: 4

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In this time of year, cooks and gourmets all across the USA celebrate Cajun cuisine! This unique style of cooking was developed by Acadian chefs, exiled from Britain in the 18th century. Alone in a new land, surrounded by unfamiliar plants and animals, the descendants of the Acadians created an entirely new cuisine based on the ecology of what would later come to be known as southern Louisiana. Blackening is a technique that produces incredible flavor, but be warned - high-heat cooking is best done with cast iron!

Ingredients

  • 1 tablespoon brown mustard seeds

  • 4 cups shredded green cabbage

  • 1/2 cup peeled and shredded carrot

  • 1/2 cup green pepper, julienned

  • 2 green onions, thinly sliced

  • 1 mango, peeled, seeded and julienned

  • 1 clove garlic, minced

  • 1 tablespoon Dijon mustard

  • 1 1/2 teaspoons curry powder

  • 1/4 cup apple cider vinegar

  • 2 tablespoons olive oil

  • Pinch each of salt and ground black pepper

  • 4 4- to 6-ounce salmon fillets

  • 2 tablespoons Cajun spice mix

  • 1 tablespoon vegetable oil

Preparation

  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 blackening spice.

  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 reaches desired doneness. Divide the slaw between four plates and top each with a serving of salmon.

Serving Suggestion

Serve this classic combination of slaw and blackened fish with sweetened cornbread and a green salad.

Salmon Chermoula

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By: Co+op, stronger together

Recipe Information
Total Time: 50 minutes; 20 minutes active
Servings: 4

Chermoula is a sauce featured in North African cuisine, usually used to accompany fish. Its bright and spicy flavor is a perfect accent for salmon. Coincidentally, our Meat department has a great deal on salmon right now. Frozen salmon filets are $3 off, so you have a great excuse to try this new recipe.

Ingredients

  • 1/3 cup plain yogurt

  • 2 tablespoons olive oil

  • 1 lemon, zest and juice

  • 1/2 cup chopped fresh parsley

  • 1/2 cup chopped fresh cilantro

  • 1 clove garlic, peeled and minced

  • 1 jalapeño, stem and seeds removed, minced

  • 1 1/2 teaspoons ground cumin

  • Pinch each of salt and black pepper

  • 1 pound skin-on salmon filet, cut into 4 even pieces

Preparation

  1. In a mixing bowl, stir together all of the ingredients except the salmon. Cover and refrigerate ½ cup of the chermoula sauce to serve with the finished salmon.

  2. Place the salmon in a baking dish and pour the remaining chermoula sauce over the filets to marinate, cover and refrigerate for 30 minutes.

  3. Heat an oiled grill or a skillet over medium-high heat. Remove the salmon from the marinade and place on the grill, skin side down. Cook the salmon for 4 to 5 minutes, flip gently and cook another few minutes until the fish reaches desired doneness. Remove from heat and serve with the remaining chermoula sauce.

Serving Suggestion

Accompanied by a wild rice blend studded with slivered almonds, this North African-inspired salmon dish is a bright and colorful main dish. Just add a wedge or two of lemon on the side.

Serving Suggestion

Accompanied by a wild rice blend studded with slivered almonds, this North African-inspired salmon dish is a bright and colorful main dish. Just add a wedge or two of lemon on the side.