Name: Blackened Salmon Cabbage Wraps with Coleslaw & Pecans
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 3 sticks celery; 1 small bunch green onions (scallions); 1 ½ medium heads napa cabbage; ¾ cup pecan halves; 1 ½ red bell peppers; 1.02 kg salmon fillet; apple cider vinegar; black pepper; cayenne pepper; garlic powder; mayonnaise; onion powder; oregano, dried; paprika; pure maple syrup; salt; thyme, dried; virgin coconut oil

Blackened Salmon Cabbage Wraps with Coleslaw & PecansBlackened Salmon Cabbage Wraps with Coleslaw & Pecans — a 40-minute dinner recipe with 19 ingredients, serving 6.Ingredients

3 medium carrots

3 sticks celery

1 small bunch green onions (scallions)

1 ½ medium heads napa cabbage

¾ cup pecan halves

1 ½ red bell peppers

1.02 kg salmon fillet

apple cider vinegar

black pepper

cayenne pepper

garlic powder

mayonnaise

onion powder

oregano, dried

paprika

pure maple syrup

salt

thyme, dried

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Place mayo, maple syrup, vinegar, salt, and pepper in a large bowl; whisk to combine the dressing.

Peel, trim, and coarsely grate carrots; add to the bowl with the dressing.

Trim and thinly slice celery crosswise; add to the bowl.

Trim, seed, and small dice bell peppers; add to the bowl.

Trim green onions and cut crosswise into ¼-inch thick pieces; add to the bowl.

Trim off and discard the root end of each cabbage. Carefully remove 36 whole leaves from the cabbage head and set aside. Halve the remaining cabbage heads lengthwise, then thinly slice crosswise into strips; add to the bowl.

Stack the reserved cabbage leaves on top of one another, then slice the leaves in half crosswise. Set the leafy upper portion of the leaves aside for the wraps; thinly slice the lower stem portion and add to the bowl with the rest of the cabbage; toss to combine the slaw and set aside.

Place spices in a small bowl and stir to combine.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the salmon dry with paper towels and place, skin-side down, on a large plate; season with spices on the top-side.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add salmon, skin-side down, and cook, flipping once, until skin is crispy and flesh is opaque, 3-4 minutes per side (depending on thickness). Remove to a clean plate.

Meanwhile, roughly chop pecans.

Use a fork to break the salmon into bite-sized pieces.

To serve, pile reserved cabbage leaves, in stacks of two per wrap, onto plates. Divide slaw, pecans, and salmon between wraps. Enjoy!

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