Blackened Alaskan salmon, corn salsa & red cabbage slaw

May 13, 2016 at 2:48 pm (Creole, Recipes) ()

May means California corn is on the menu and sweet, fresh, yellow corn calls for corn salsa; you’ll never want to use the frozen stuff again.   This bright, sweet salsa goes perfectly with smoky, Cajun flavors so we’re blackening fresh, Alaskan King salmon and adding a simple, tangy cabbage salad to round out a healthy meal.  Top tip – open some windows when you’re cooking the salmon!

Blackened Salmon

Ingredients (serves 4)

  • 4 salmon fillets, ~200g / 7oz each, de-boned and skin removed
  • 1/4 cup EVOO
  • 4 tortillas
  • lemon wedges

Blackened seasoning:

  • 2 tbs paprika
  • 1 tbs cayenne pepper
  • 1 tbs onion powder
  • 1tbs garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp ground black pepper
  • 1 tsp salt

Corn salsa:

  • 2 yellow corn cobs
  • 1 avocado, peeled, de-seeded and diced
  • 1/4 red onion, finely diced
  • 1 serrano pepper, de-seeded and finely diced
  • 1 cup coarsely chopped parsley
  • juice of one lemon
  • salt to taste


  • 1/2 red cabbage, finely shredded
  • 2 carrots, grated
  • the remaining 3/4 of your red onion, finely sliced
  • 3/4 cup apple cider vinegar
  • 1 1/2 tbs honey
  • 1/2 tsp salt

Corn Salsa


  1. To start the salsa, bring a saucepan of water to the boil, then add the corn cobs and cook for 4 mins.  Remove the corn and set aside to cool completely.  Place the diced onion and pepper into a bowl with lemon juice and set aside to soak.
  2. For the slaw, place the cabbage, onion and grated carrot into a large bowl.  Whisk the vinegar, honey and salt together in a small bowl until well combined.  Pour over the salad, toss well, then refrigerate until ready to serve.
  3.  Combine the seasoning ingredients together in a small bowl.  Wash the salmon fillets and pat dry, then brush with olive oil and rub the seasoning evenly over the fish.  Heat a large fry-pan over medium-high heat, brush with olive oil, then fry the salmon for ~5 mins on each side until cooked but slightly pink in the middle.  The fish should feel firm when pressed but still a bit springy.  Don’t worry if it looks burnt – it’s meant to.  Take the fish off the heat, cover with foil and rest while you finish making the salsa.
  4. Cut the kernels off the cooled corn cobs – stand the corn up vertically on a chopping board and run your knife down the side.  Add to the onion/pepper mixture, along with the avocado and parsley.  Toss gently to combine, then season to taste.
  5. Serve the salmon with a good dollop of salsa, slaw, warm tortillas and lemon wedges.





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