Blackened Salmon* Recipe
Fresh cold water salmon, blackened and grilled over hardwood served atop romaine lettuce with roasted red peppers, potatoes, slices of applewood bacon, and crumbled bleu cheese. Topped with red pepper ranch dressing
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Ingredients
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Salmon
Salad Base
Potatoes
Bacon & Cheese
Dressing
Method
Preparation of Potatoes
- 1
Roast the Potatoes
Preheat your oven to 425°F (220°C). In a mixing bowl, toss the baby potatoes with 2 tablespoons of olive oil, salt, and black pepper until evenly coated. Spread them on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes or until fork-tender and golden brown.
Cooking the Bacon
- 2
Grilling the Salmon
- 3
Season and Grill Salmon
Rub the salmon fillets generously with blackening seasoning. Heat a grill or grill pan over high heat and add 2 tablespoons of olive oil. Once hot, place the salmon fillets on the grill and cook for about 3-4 minutes per side, or until the salmon is cooked through and has a nice char.
Assembling the Salad
- 4
Prepare the Salad
While the salmon is grilling, chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl. Add the roasted red peppers, cooked baby potatoes, and crispy bacon pieces. Crumble the bleu cheese on top.
Finishing Touches
- 5
Serve the Salad
Once the salmon is done, place the grilled salmon fillets on top of the salad. Drizzle with red pepper ranch dressing before serving. Enjoy your blackened salmon salad!