Description
This Blackened Salmon Salad is the ideal recipe if you love eating a big salad with protein for dinner! This fresh, colorful and vibrant salad is backed with nutritious vegetables and tender seasoned salmon and it is ready in only 30 minutes!
Ingredients
For The Dressing
1 small clove garlic, finely minced
3 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon honey
1/2 teaspoon salt
1/4 cup extra virgin olive oil
2 tablespoons chopped fresh cilantro
For The Salmon
1 1/2 pounds center-cut boneless salmon, skin removed, cut into 4 portions
1 1/2 teaspoon Cajun Blackening Seasoning* see ingredient note
1/2 teaspoon coarse kosher salt (or 1/4 teaspoon granulated table salt)
2 teaspoons avocado oil or organic canola oil
For The Salad
6 cups finely shredded Romaine lettuce or mixed spring greens
1 large ripe mango, peeled and cut into small bite sized chunks
14 ounce can black beans, drained and rinsed
1 cup finely chopped red bell peppers
1 cup shredded red cabbage
1/2 cup finely diced red onion or green onions
Torn mint leaves and cilantro leaves for garnish, optional
1 ripe avocado
Instructions
- Whisk garlic, lime, orange juice, honey and salt in a medium bowl. Whisk in olive oil gradually in a steady stream. Stir in cilantro.
- Lay salmon on a plate and pat dry with a paper towel. Sprinkle all over with blackening seasoning and salt.
- Heat a large heavy skillet over medium-high heat. Brush with oil. When it just barely starts to smoke, lay salmon in the hot skillet and let sear, undisturbed until the bottom has a blackened crust and the salmon is turning opaque about ¼ inch up the sides, about 4 to 6 minutes. Carefully flip over and turn off the heat and allow it to continue cooking from the carryover heat of the skillet about 2 to 4 minutes.
- Combine lettuce, mango, black beans, red pepper, cabbge, and onion in a large bowl.
- Drizzle dressing over the salad and toss to coat.
- Divide salad among four large plates.
- Top with a salmon portion, avocado, mint leaves and cilantro leaves. Serve immediately.
Notes
Make Ahead:
You can make the dressing up to 5 days ahead of serving. Allow the dressing to come to room temperature if it solidifies, and then shake/stir it to make sure it’s completely mixed before dressing the salad.
You can make and assemble the salad and portion out the salmon ahead of time, but wait to cook the salmon until just before serving.
Leftovers and Storage:
Store leftover salmon in an airtight container in the refrigerator. Serve cold salmon flaked over salad.
To reheat the salmon, place a single filet on a microwave-safe plate and place a paper towel over it to keep it from splattering. Microwave on 50% power for one minute. Test to see if it is heated through with a thermometer. Continue heating as necessary in 30-second intervals on 50% power until just warmed through. Avoid overheating as the natural oils will cook out of the salmon and it will become dry.
If there is leftover salad that you’d like to save, do not dress it. Store the salad in an airtight container in the refrigerator and then dress it when you’re ready to enjoy.
- Active Time: 30 mins
- Cook Time: 8 mins
- Category: Main Course
- Method: Stove Top
- Cuisine: American
Nutrition
- Calories: 584
- Sugar: 17 g
- Fat: 31 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 42 g