Wednesday, July 23, 2014

Blackened Salmon Salad

Now that's a beautiful plate!

I used to hate salads! I saw them as boring and uneventful. Fortunately, I realized that a salad can be not only healthy, but delicious and full of life as well. I'm not a salad expert, but I have begun exploring this segment. You know I won't cook anything boring

When I was out to lunch one day I had a salmon salad and it was great! It was full of flavor and the presentation was extremely colorful. This is a great summer salad! The blackened fish can be made separately and served with whatever you like but it pairs very nicely with the salad.

I ate this dish with a side of baked pita bread, which I seasoned with olive oil, black pepper, and garlic salt.

Blackened Salmon Summer Salad w/ Balsamic Herb Dressing


Blackened Salmon
1 Salmon Fillet
2 Tablespoons Olive Oil
1 Tablespoon Paprika
1 Teaspoon Onion Powder
½ Teaspoon Black Pepper
½ Teaspoon Kosher Salt
¼ Teaspoon Cayenne Pepper
¼ Teaspoon White Pepper
¼ Teaspoon Dried Thyme
¼ Teaspoon Dried Oregano

Balsamic Herb Dressing
2 Tablespoon Olive Oil
1 Teaspoon Fresh Basil – finely chopped
1 Teaspoon Fresh Parsley – finely chopped
1 Tablespoon Balsamic Vinaigrette
Squeeze of Fresh Lemon Juice

4 cups Spring Mix Salad Greens
¼ cup Cherry Tomatoes
¼ cup Mango - diced
¼ cup Squash – halved
1 Tablespoon Feta Cheese
Pepper to taste
Salt to taste
1 Tablespoon Olive Oil


1.     Preheat an oven to 400 degrees.
2.     In a small bowl, combine all of the dressing ingredients. Mix and set aside.
3.     Line a baking tray with tin foil.
4.     Place the squash skin side down on the tray. Drizzle olive oil over the squash and sprinkle with salt and pepper.
5.     Bake for 5 minutes.
6.     Place the cherry tomatoes on the same tray. Continue to bake the tomatoes and the squash for another 7 minutes.
7.     Take the squash and tomatoes out of the oven. Let cool and combine with the rest of the salad ingredients.
8.     Combine the salad ingredients with the dressings. Toss, cover and set aside.
9.     For the blackened salmon, drizzle the one tablespoon of olive oil on both sides of the salmon.
10. In a small bowl, mix all of the seasonings together and evenly distribute them across the fillet on both sides.
11. Heat up a tablespoon of olive oil on a medium sized skillet over medium-high heat.
12. Place the salmon on the skillet and cook for 6 minutes. Flip, and cook for an additional 5 minutes, or until the salmon is easily flaked with a fork.

13. Place the cooked salmon over top of the salad mix and serve. Garnish the plate with a lemon and baked pita bread.