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Blackened Salmon

brown rice etouffee, coleslaw, lemon
4.6 stars
(60 reviews)
This dish is inspired by some New Orleans classics with a Northwest twist. Brown rice is cooked with andouille, green onion, and cherry tomatoes, then finished "etouffee" style with a rich, roux-based sauce. A juicy salmon fillet is dredged in blackening spice, then seared and placed on top of the rice. The cooling flavors of the coleslaw make this Cajun meal a little less ragin'.
Per Serving*
1.0 Per Container
Calories 760
Total Fat 41g
Saturated Fat 7g
Trans Fat 0g
Cholesterol 105mg
Sodium 1220mg
Total Carbs 53g
Dietary Fiber 5g
Sugars 6g
Protein 37g
Vitamin A 2046IU
Vitamin C 38mg
Calcium 67mg
Iron 2mg
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.

What People Are Saying

5 Stars
Loved this dish - perfect to share. Salmon was perfectly seasoned, not too spicy and the brown rice was just yum!

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