INGREDIENTS
- 1 pound fresh Atlantic salmon (1 to 2 pieces)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon garlic powder
- pinch crushed red pepper flakes
- 4 Specially Selected Naan Breads
SLAW
- 4 cups shredded green cabbage or coleslaw mix
- 3 mini seedless cucumbers, sliced
- ⅓ cup chopped cilantro
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons Specially Selected Extra Virgin Olive Oil
CILANTRO SAUCE
- ½ cup fresh cilantro
- ¼ avocado
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons Specially Selected Extra Virgin Olive Oil
- 1 garlic clove, minced
- salt and pepper
INSTRUCTIONS
FOR THE CRUST:
Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.
Preheat your grill to 400 to 450 degrees F.
Pat the salmon dry with a towel. Stir together the paprika, oregano, salt, pepper, garlic powder and red pepper flakes. Sprinkle all over the salmon.
Place the salmon on the grill. Close the lid and cook for 6 to 8 minutes, until it’s opaque and pink. Remove the salmon and let it sit for 5 minutes.
To build the meal, spoon the slaw over the cooked Cali'flour Crust. Top with some flaked salmon. Drizzle on the cilantro sauce. Enjoy!
SLAW
Combine the cabbage, cucumbers and cilantro in a bowl with a pinch of salt and pepper. Toss with the lime juice and olive oil until combined. Set aside until ready to use. You can make this ahead of time and store it in the fridge!
CILANTRO SAUCE
Combine all ingredients in a food processor or blender and blend until combined. Drizzle over salmon. You can make this ahead of time and store in the fridge!
Credit: https://www.howsweeteats.com/2020/06/grilled-salmon/