How to Make Blackened Salmon + A Delicious Salad Recipe
Author: Yummy Addiction
For the blackening spice:
For the salmon:
4skinless boneless salmon fillets(6 oz. or 170g each)
For the salad:
6oz. (170g)baby spinach leaves
1cupthinly sliced red onion
1red bell pepper, sliced
2navel oranges, peeled, white pith removed, cut into pieces
For the dressing:
1/4cupextra-virgin olive oil
1/2teaspoonsea or kosher salt
ground pepper, taste
The blackened salmon:
Mix all the spices together.
Coat each salmon fillet with 1/4 of the spice blend.
In a large, heavy skillet, heat the oil over high heat until almost smoking hot. Place the salmon fillets (don't overcrowd) and cook for about 3 minutes on one side until they blacken. If the salmon is blackening too quickly, reduce the heat. Turn the fish and cook for 3 minutes more, until almost opaque. Transfer to a plate.
In a big bowl, place the spinach, onion, bell pepper, and oranges.
To make a dressing, combine all the ingredients in small jar with a lid. Shake to blend.
Pour the dressing over the veggies and toss. Top with the salmon fillet. Enjoy!
Salad adapted from Salmon: A Cookbook by Diane Morgan