This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Dinner is quick and easy with these Blackened Salmon Wraps with Avocado Slaw!
School is about to begin, so that means super fast dinner recipes are in even higher demand! It’s a huge bonus if they can be made ahead of time too! These Blackened Salmon Wraps with Avocado Slaw definitely fit those requirements.
Salmon is always a great choice since it’s not only delicious, but also healthy and easy to prepare. As always, I only use wild caught, high-quality Alaska Salmon. I’ve eaten a lot of salmon and I truly believe this is the best! In fact, nearly 60% of all seafood and more than 90% of the wild salmon is harvested in the U.S!
There are five types of natural, sustainable Alaska Salmon: king, sockeye, coho, keta and pink. For this recipe I am using keta, but any variety will work great in these particular wraps!
Alaska salmon is available fresh, or frozen year round. I usually buy ours from the frozen section at the grocery store. The package states on the back where it is caught. You can also ask the fish monger at your grocery store if the salmon they sell is from Alaska.
Blackened Salmon Wraps with Avocado Slaw
Since you can eat these wraps warm or cold, everything can be made ahead of time and kept in the refrigerator until needed. This is a great meal for busy families who may not all be able to sit down for dinner at the same time.
The Avocado Slaw is my favorite part of the recipe. Pretty much anything with cilantro and lime is a winner in my book. For this part of the recipe I just blend together avocado, cilantro, lime, and a few other ingredients. Then, toss that with some shredded cabbage. Delicious! I’m probably going to have to find about 50 other recipes to use this slaw with – it’s so good!
Prep!
Rinse the salmon and pat dry with a paper towel.
Sprinkle on the blackening seasoning and press in until the top of the salmon is completely covered. Repeat on the reverse side.
Shred the cabbage.
Create!
Heat 1 Tbsp of olive oil in a skillet over high heat (cast iron works best). Once the skillet is nice and hot add the salmon and cook for about 2 minutes. Flip and cook an additional 1-2 minutes, or until it’s cooked through. Remove from the skillet and set aside to cool.
To make the avocado slaw, add the 2 cups of cabbage to a medium bowl. In a blender, combine the avocado, lime juice, 1 Tbsp olive oil, agave and salt and pepper. Blend until smooth, then mix into the cabbage until it’s all coated.
Present!
To assemble the Blackened Salmon Wraps, place about 1/2 Cup of the Avocado Slaw on the center of each tortilla. Top with 1/2 of a fillet of the blackened salmon.
Fold over one side of the tortilla, tuck in the two sides and roll. Cut in half, if desired.
Enjoy!
For more recipes using Alaska salmon visit www.wildalasakaseafood.com. You will also find cooking techniques and tips and learn why it’s important to #AskForAlaska!
Love this recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Blackened Salmon Wraps with Avocado Slaw
Ingredients
Blackened Salmon
- 1 pound salmon fillets
- 2 tablespoons blackening seasoning
- 2 tablespoons extra virgin olive oil * divided
Avocado Cabbage Slaw
- 2 cups cabbage * shredded
- 1 avocado
- 1 lime * juiced
- 1 tablespoon agave
- salt and pepper * to taste
- 4 flour tortillas
Instructions
Blackened Salmon
- Pat the salmon dry with a paper towel.
- Sprinkle on the blackening seasoning and rub in until the top of the salmon is completely covered.
- Heat 1 tablespoon of olive oil in a skillet over high heat. Once the skillet is nice and hot add the salmon and cook for about 2 minutes.
- Flip and cook an additional 2-3 minutes, or until it's cooked through and the skin, if there is any, is crisp.
- Remove from the skillet and set aside to cool. Once cool, flake with a fork.
Avocado Cabbage Slaw
- To make the avocado slaw, place the shredded cabbage in a medium bowl.
- In a blender combine the avocado, lime juice, 1 tablespoon of the olive oil, agave.
- Blend until smooth, then mix into the cabbage until it's all coated. Taste and season with salt and pepper, if desired.
- To assemble the wraps, place about 1/2 cup of the Avocado Slaw on the center of each tortilla. Divide the flaked salmon over the slaw. Fold over one side of the tortilla, tuck in the other two sides and roll.
Notes
How to Make Gluten Free Blackened Salmon Wraps
To make this recipe gluten free, simply use gluten free tortillas.How to Make Low Carb Blackened Salmon Wraps
To make this recipe low carb, substitute a tablespoon of brown sugar substitute for the agave and use low carb tortillas.Tips and Techniques
- You can make the salmon ahead of time and store it in the refrigerator until needed. You can also chop the cabbage and juice the lime, but it is recommended to wait to prep the avocado until you are ready to eat.
- Store leftovers separately in air-tight containers. The salmon can be stored for up to 3 days. The avocado slaw is best used within a day or two at most.
