This is one of my family’s all time favorite meals, on or off Whole30. I’m not usually a huge fan of cauliflower rice but when mixed with andouille sausage, veggies and spices it completely transforms. The fresh mango slaw provides a lovely relief from the heat off the blackened salmon and cauliflower rice. I fabulous Paleo and Whole30 compliant dinner that comes together in less than 30 minutes! Also great for someone following the 2B Mindset Program.
Blackened Salmon with Dirty Andouille Cauliflower Rice and Mango Slaw
- 4 6 oz portions Salmon
- 2-4 tbsp Blackening Seasoning
- 1-2 tbsp olive oil
Mango & Cabbage Slaw
- 1 cup shredded red cabbage
- 1 cup mango, diced apprx 1 mango
- 1/2 cup matchstick carrots
- 1 lime, juice
- 1 tbsp olive oil
- 1 tsp rice wine vinegar could sub with apple cider vinegar or white vinegar
- salt & pepper to taste
Dirty Andouille Cauliflower Rice
- 1/2 pound (8 oz) Andouille sausage, quartered and sliced If doing Whole30 check the label to make sure you choose a sausage with no added sugar.
- 16 oz package of riced cauliflower About 4 cups if making your own. I do not recommend using frozen cauliflower rice for this recipe as it will be very mushy.
- 2 sticks celery, finely diced
- 1 small onion, diced
- 1 cup bell pepper, diced I like a mix of bell pepper colors but you can use whatever color you have on hand.
- 1-2 tbsp olive oil
- 2 tsp cajun seasoning
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2-1 tsp cayenne pepper Add according to personal preference. For a more mild flavor you can leave out all together, for spicier add more.
Make the slaw
- Combine all ingredients in a medium size mixing bowl and stir to combine.
- Set aside.
Make the dirty cauliflower rice.
- Add 1 tbsp of olive oil to a large skillet or wok and heat over medium high until shimmering.
- Add Andouille sausage to the skillet and cook over medium high for 2-3 minutes until slightly browned.
- Remove sausage to a bowl using a slotted spoon or tongs and set aside.
- If needed, add another tbsp of olive oil and then add the onions, celery and bell pepper.
- Sprinkle cajun seasoning, garlic powder, cayenne (if using) and 1/2 tsp salt and sautee over medium to medium high heat for around 5 minutes until softened.
- Add in riced cauliflower and remaining 1/2 tsp of salt. Cook for another 4-5 minutes.
- Add in cooked Andouille (and any juices) and sauteed over medium to medium high heat for another 1-2 minutes until everything is cooked through.
- Taste and add additional salt & pepper if desired.
- Serve with blackened salmon (or even on its own!) and enjoy!
- While the dirty rice is cooking, take salmon portions out of the fridge and pat down with a paper towel.
- Generously season both sides of the salmon with blackening seasoning.*Note* check to see if you seasoning has salt in the ingredients. If it does, there's no need to add additional salt or pepper. If it does not, be sure to sprinkle some salt over the fish as well.
- Heat 1-2 Tbsp of olive oil in a nonstick pan over high heat until shimmering.
- Once the oil is hot, place fish skin-side down in the pan and cook for around 3-4 minutes of medium-high to high heat.
- Flip the fish to the other side and cook for an additional 3-4 minutes. You can turn the fillets on their sides during this time to get them extra blackened if desired.
- Once cooked, immediately remove the salmon to a plate and serve with mango slaw over dirty cauliflower rice. Enjoy!