Chili Rubbed Salmon with Mexican Cabbage Slaw
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:
- Salmon: Feel free to choose whatever variety of salmon that you prefer — with or without skin, up to you — which then season with a blend of chili powder, oregano, cumin and kosher salt.
- Corn: Any type of whole-kernel corn will work for this recipe, so feel free to use corn that has been freshly carved off of the cob, canned corn, or (thawed) frozen corn.
- Cabbage - I love red but you can also use green
- Black beans : homemade or canned is great just rinse and drain
- Lime juice: I highly recommend having plenty of fresh limes on hand to add to both the slaw and the salmon, plus I enjoy adding extra to the rice too.
- Avocado - Make sure its ripe and if you want to make this dish ahead wait to add avocado
- Cilantro and green onion : I also recommend adding lots of fresh cilantro — plus some extra to top the entire dish, if you’d like. But if you are averse to the flavor of cilantro, you are welcome to omit it entirely.
- Seasonings: Finally, you will need cumin, chili powder , salt , dried oregano, seasonings are key this is where the flavor is at so don't be shy to add more.
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.
- 4 pieces Wild Caught salmon (skin removed)
- 1 tbsp kosher salt
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1 tsp cumin powder
- 3 tbsp avocado oil
- 2 cup shredded red cabbage
- 1 can black beans (drained)
- 1 cup corn (frozen or fresh , defrosted if frozen)
- 1/2 cup diced green onions
- 1 cup chopped cilantro
- 2 limes (zested and juiced)
- 1 tsp kosher salt
- 1 tsp cumin powder
- 2 tbsp olive oil
- 1 ripe avocado (diced)
- 1
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.