One of my favorite things to order when I go out is blackened fish salads and tacos. I love the spiciness and texture. Please do note that this salmon isn't truly "blackened," which is a cooking technique using a blackening pan; rather, it is seasoned with blackening seasoning... a bit of a cheat if you will.
Blackened Salmon Salad
- 1 salmon fillet, skin removed
- 2 T. blackening seasoning
- 1-2 c. greens of your choice
- 4 cherry tomatoes, halved
- handful of jicama, sliced (feel free to use onions or radishes for the crunch factor)
- palmful of wasabi peas
- 1 T. of honey
- 1 tsp. soy sauce
- 1 tsp. rice wine vinegar
- 2 T. of blended oil, plus more for cooking
Heat the extra bit of oil in a skillet. Season the salmon liberally with the blackening seasoning and add it to the hot oil. Cook it for 4 minutes per side. Note: my piece was fairly thick, and I like my salmon on the rare side.
While it cooks, whisk together the vinegar, honey, and soy. Slowly whisk in the blended oil and season lightly with salt and pepper. Assemble the salad and drizzle the dressing over the top. Finish with the salmon fillet and enjoy.