Recipe Instructions:
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!
