Blackened Salmon Salad
You can adjust the "heat" of this Cajun dish by adjusting the amount of Cajun spice you use
Servings 4 servings
- 1 c mayonnaise you can sub Greek yogurt if preferred
- ¼ c Dijon mustard
- ¼ c cider vinegar
- 4 6-oz salmon fillets
- ⅛ c canola oil
- ⅓ c Cajun seasoning
- 1 bag Spring Mix Salad
- 1 large carrot grated
- ½ red onion minced
- 3 scallions sliced thinly and diagonally
To Prepare the Mustard Dressing
- Combine the mayonnaise, mustard, and vinegar in a large mixing bowl. Set aside.
To Prepare the Salmon
- (If you would like to make your own Cajun spice mixture, prepare now.)
- Place the salmon on a large plate, flesh-side up, and pat dry.
- Brush the flesh side of the salmon fillets with canola oil, sprinkle with the Cajun spice mixture and press the seasoning onto the salmon fillets using your hand or the back of a spoon.
- Heat a large cast iron skillet or similar heavy-bottomed pan until it is very hot. To check the pan, a droplet of water should dance on its surface. Working quickly but gently, add the salmon fillets, one at a time, flesh-side down. Cook for 2 to 3 minutes without disturbing the fillets, until the surface is blackened (peek as little as possible so that the salmon gets a nice dark color), then carefully turn each piece of salmon over.
- Continue cooking over medium-high heat, until the skin becomes crispy, and the fish is fully cooked through, about 5 to 6 additional minutes depending upon the thickness of the fillets.
To Prepare the Salad
- In a large salad bowl, mix the Spring Mix Salad greens, carrot, onion, and scallions. Add the dressing and mix very well. Plate mixed greens adding salmon to each plate and serve immediately.
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