Salmon & Bell Pepper Slaw Recipe
I just watched a documentary on Netflix called Seaspiracy...sooo this is going to be the last seafood recipe you guys see from me for a while lol. But since I already have the content...here y’all go. The spotlight of this dish was the raw bell pepper salad. It was so light and fresh, my family loved it & we all ate it in different ways. You can have this slaw with just about anything.
Suggestions:
Side dish
On a burger or sandwich
With chips or on top of nachos
In tacos
Or whatever you’re craving.
This is definitely a summer staple recipe.
These are the ingredients for the salmon marinade. Please make sure you salt and pepper your fish before putting the marinade on. The salt and pepper will start to break down the proteins in the salmon and draw moisture of the fish, which allows the fish to cook better.
Cooking with color is always the goal! I diced an entire pack of mini sweet bell peppers. If you can’t find these at your local grocery store, then regular bell peppers will do just fine.
Ironically, the inspiration of this dish came from coleslaw...I cannot stand coleslaw! Never liked it as a kid or in my adult life...but I appreciate the concept. So I created my version of it...a raw slaw; fresh veggies and herbs diced and chopped fine.
The peanut oil gives the slaw a pleasant aromatic quality, especially accompanied by the fresh basil.
I love all the colors in this dish (in all my recipes really lol) but this one is winning so far.
Look at this salmon! Talk about a perfectly blistered crust, the only way I like to eat my seafood.
Click here to see how I cooked this recipe on my Tiktok.
Ingredients:
For The Salmon
2 salmon fillets
A dash of salt and pepper
1 tbsp honey
1 tsp ground ginger
2 tbsp olive oil
2 tbsp seafood seasoning (or all purpose seasoning)
Avocado half, chopped
Dash of crushed red pepper
For the Raw Slaw
Approx. 3-4 tbsp of peanut oil
2 tsp sea salt
2 tbsp rice vinegar
1 tsp chili garlic sauce (add more if you want more spice)
1 pack of mini sweet bell peppers (or 4 regular size bell peppers, any color is fine
2 cups mushrooms
1 cup fresh basil
Half purple onion
Half lemon
Directions:
Preheat the oven to 400 degrees. Clean salmon, add a dash of salt and pepper. Mix honey, ground ginger, olive oil and seafood seasoning together in a small bowl. Using a brush utensil, spread the marinade on the salmon and set aside.
Chop bell peppers, mushrooms, purple onion and basil. Add to a medium/large mixing bowl. Then add the peanut oil, rice vinegar, sea salt and chili garlic sauce to the bowl. Mix well and salt to taste. Set aside.
In a large cooking pan or iron skillet, heat 2 tbsp of olive oil or peanut oil over a medium-high heat.
When the oil is hot, place salmon skin side up on the pan, let the fish cook for 5-6 minutes, then flip over for another 5-6 minutes.
Then place pan in the oven for about 9 minutes until salmon starts to blister (or until you see a nice crust start to form on top.
Remove salmon from the oven. On a plate, add the bell pepper slaw and place the salmon on top. Garnish with chopped avocado and crushed red pepper.
Serve and enjoy.
