How to Make Blackened Salmon + A Delicious Salad Recipe
Servings: 4
Ingredients
For the blackening spice:
- 2 teaspoons kosher salt
- 2 1/2 tablespoons paprika
- 1/2 tablespoon dried thyme
- 1/2 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
For the salmon:
- 4 skinless boneless salmon fillets (6 oz. or 170g each)
- 3 tablespoons vegetable oil
For the salad:
- 6 oz. (170g) baby spinach leaves
- 1 cup thinly sliced red onion
- 1 red bell pepper , sliced
- 2 navel oranges , peeled, white pith removed, cut into pieces
For the dressing:
- 1/4 cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/2 teaspoon sea or kosher salt
- ground pepper , taste
Instructions
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.
The salad:
- 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!
Notes
Salad adapted from Salmon: A Cookbook by Diane Morgan