Cajun Blackened Salmon with Cucumber Relish
10.4g
Net Carbs
41.6g
Protein
24.5g
Fat
6.8g
Fiber
445
Calories
Ingredients:
- 1 lime yield Lime Juice
- 1/2 cucumber (8-1/4") Cucumber (with Peel)
- 1 tablespoon Paprika
- 1/4 ounce Dill
- 1/4 ounce Thyme
- 1/3 teaspoon Basil (Dried)
- 1/2 teaspoon Oregano
- 1/4 teaspoon Red or Cayenne Pepper
- 12 ounces boneless, raw Salmon
- 2 tablespoons Olive Oil
- 1 individual packet Sucralose Based Sweetener (Sugar Substitute)
- 12 ounces Cauliflower
- 3/4 teaspoon Salt
Directions:
- Place 4 cups of water in a medium saucepot over medium-high heat and bring to a boil. Cut the cucumber into ¼-inch dice pieces and place in a medium bowl. Squeeze the lime directly into the bowl with the cucumber; set aside. Remove the dill and thyme leaves from the stems and finely chop the leaves; set aside separately.
- To make the relish, add the splenda, dill, 1 tablespoon of olive oil and a pinch of salt and pepper to the cucumber. Toss well to combine. To create the blackening rub, combine the dried basil, paprika, dried oregano, cayenne, fresh thyme, and ½ teaspoon of salt in a small bowl and stir. Set aside for step 4.
- Add the cauliflower florets, cover, and reduce the heat to medium-low. Let the cauliflower cook for 10 minutes or until tender. Drain a colander and return to the saucepot. Cover and keep warm for step 5.
- Pat dry the salmon with paper towels. Brush each piece of salmon with 2 teaspoons of olive oil and then coat evenly with the blackening rub. Heat a large sauté pan with 1 tablespoon of olive oil over medium-high heat. When the oil is hot, add the salmon and cook for 2 to 3 minutes until blackened. Turn the fish over and cook for 4 to 5 more minutes and the fish flakes easily with a fork.
- Mash the cauliflower and add 1 tablespoon of olive oil, mashing until the oil is incorporated. Season with ¼ teaspoon each of salt and pepper.
- Spoon equal amounts of the mashed cauliflower onto two plates. Place a salmon fillet on top, and then garnish with the cucumber relish. Enjoy!
