First up — chili salmon. I make some version of this salmon at least once a month for me and my clients. To serve up in either tacos, fajitas, burrito bowls, taco salad, or on its own with a fun topping or salsa such as this. It’s super easy to cook either on the stovetop or in the oven, seasoned with a simple blend of spices and always SO delish!
Filled with nutrient dense ingredients from the salmon, avocado , spices to black beans and olive oil. So good for you and ready in less than 30 minutes.
Before we get to the full recipe below, here are the ingredients that you will need to make this salmon and cabbage slaw:
Leftovers will last 2-3 days in the fridge and are so delicious in your favorite taco shell! Happy Cooking XOXO
Simple and delicious flavor packed chili rubbed salmon with black bean cabbage slaw. The perfect easy fish dinner packed with flavor, simple but nutrient packed ingredients.
Pat salmon dry. In a bowl mix together salt, chili powder and oregano. Season salmon well on both sides.
Heat skillet over medium high heat. Add salmon and cook for 3-4 minutes per side or until desired doneness.
For the slaw- Add cabbage, cilantro, green onion, corn and black beans into a bowl toss together. In a small bowl mix olive oil, cumin salt, lime juice and zest. Pour over cabbage mix and then add avocado.
Scoop slaw onto a plate and top with salmon and serve! Leftovers will last 2-3 days and declines in a taco shell.