Blackened Salmon with Dirty Andouille Cauliflower Rice and Mango Slaw
This is one of those recipes that you will want to eat even on a "cheat" day. This delicious blackened salmon over a bed of dirty Andouille cauliflower "rice" with a cooling mango slaw is weeknight dinner perfection. And it just happens to be Whole30 and Paleo compliant. Huzzah!
Ingredients
- 4 6 oz portions Salmon
- 2-4 tablespoon Blackening Seasoning
- 1-2 tbsp olive oil
Mango & Cabbage Slaw
- 1 cup shredded red cabbage
- 1 cup mango, diced apprx 1 mango
- ½ cup matchstick carrots
- 1 lime, juice
- 1 tablespoon olive oil
- 1 teaspoon rice wine vinegar could sub with apple cider vinegar or white vinegar
- salt & pepper to taste
Dirty Andouille Cauliflower Rice
- ½ 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 tablespoon olive oil
- 2 teaspoon cajun seasoning
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½-1 teaspoon cayenne pepper Add according to personal preference. For a more mild flavor you can leave out all together, for spicier add more.
Instructions
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 tablespoon 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 tablespoon of olive oil and then add the onions, celery and bell pepper.
- Sprinkle cajun seasoning, garlic powder, cayenne (if using) and ½ teaspoon salt and sautee over medium to medium high heat for around 5 minutes until softened.
- Add in riced cauliflower and remaining ½ teaspoon 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!
Blackened Salmon
- 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 tablespoon 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!
Notes
To make this recipe simple enough for a busy weeknight dinner I love using store bought Cajun and Blackening Seasoning. However, feel free to use your own seasoning recipes if desired.Â
In order to ensure this recipe is Whole30 compliant be sure to check the labels on your spices and Andouille sausage to make sure that there are no added sugars or non-compliant ingredients.Â
Tried this recipe?Let us know how it was!