Blackened Salmon with Jicama Mango Slaw

Blackened Salmon with Jicama Mango Slaw

Philip Tessier

Philip Tessier

November 15th, 2017

https://simplefeast.com/chefscatalog

Blackened Salmon with Jicama Mango Slaw
Created for Hestan Cue

Serves 2
35 minutes

Cajun style blackened salmon with a crispy, spiced crust balanced with a sweet and tangy slaw.

Ingredients
For the Salmon
2 Salmon Filets (5 oz. each, skin and pin bones removed)
½ Tbsp (4.5 grams) Kosher Salt
1½ Tbsp (9.3 grams) Smoked Paprika
½ tsp (0.7 grams) Cayenne Pepper
½ tsp (1.2 grams) Garlic Powder
½ tsp (1.2 grams) Onion Powder
½ tsp (0.35 grams) Oregano, dried
1 tsp (4 mL) Canola Oil

For the Slaw
¼ Jicama
½Mango
½ Tbsp Extra Virgin Olive Oil
½ Tbsp (6.5 grams) Lime Juice
½ Lime
½ (2 grams) Cilantro
Kosher Salt (as needed)

Directions

  1. Measure and combine all the blackening seasoning ingredients and mix until well incorporated.
  2. Julienne the mango and jicama(thinly slice).
  3. Combine all the slaw ingredients and gently mix with a rubber spatula until combined. Set aside.
  4. Place the Hestan Pan on the burner (or your own pan on the stove).
  5. How thick is your salmon and how would you like it cooked? If you’re using the Cue, refer to our app to set your thickness and doneness. If cooking on a traditional stove, set to medium high.
  6. Using a pastry brush, lightly coat the top side of the salmon with canola oil then place each salmon filet oiled side down into the blackening seasoning. Shake off any excess.
  7. Once the oil is very hot (almost smoking), add 2 filets seasoned side down, making sure they do not touch. Sear until a dark crust forms. In the meantime, brush the non-seasoned, upward facing side with oil then season with kosher salt.
  8. Flip the filets, then sear and reduce the temperature to medium and cook until you’ve reached your desired doneness.
  9. Once done, transfer the salmon to a paper towel lined tray or plate to remove any excess oil.
  10. Spoon some mango jicama slaw onto the center of each plate. Place each piece of salmon on a bed of slaw, then top the salmon with a pinch more of the slaw. Garnish each dish with a few leaves of cilantro and serve immediately.

For step by step Video Instruction and more recipes, download the Hestan Cue App!

Comments
0 comment(s)

Write a comment

Ingredients

  • 2 Salmon Filets (5 oz. each, skin and pin bones removed)
  • ½ Tbsp (4.5 grams) Kosher Salt
  • 1 ½ Tbsp (9.3 grams) Smoked Paprika
  • ½ tsp (0.7 grams) Cayenne Pepper
  • ½ tsp (1.2 grams) Garlic Powder
  • ½ tsp (1.2 grams) Onion Powder
  • ½ tsp (0.35 grams) Oregano, dried
  • 1 tsp (4 mL) Canola Oil
  • ¼ Jicama
  • ½ Mango
  • ½ Tbsp Extra Virgin Olive Oil
  • ½ Tbsp (6.5 grams) Lime Juice
  • ½ Lime ½ (2 grams)
  • Cilantro
  • Kosher Salt (as needed)
This Recipe's Helpers
  1. Hestan Cue Smart Cooking System
    Hestan Cue Smart Cooking System
    $399.95
    Value $650.00
    Rating:
    100% of 100
    (2)