Blackened Salmon Salad Recipe

Prep spice mix and salmon

In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried thyme, cumin, cayenne, salt, and black pepper. Pat salmon dry with paper towels. Brush each fillet with 1/2 tbs olive oil and rub both sides with the spice mix, pressing gently so the rub adheres. Let sit at room temperature 10 minutes while other components are prepared.

Cook salmon

Heat a large skillet (preferably cast iron) over medium-high heat until very hot. Add the remaining 1.5 tbs olive oil and swirl to coat. Place salmon fillets in the skillet presentation-side down (skin-side down if present). Sear without moving 3-4 minutes until a deep crust forms. Flip and cook 2-4 more minutes until internal temperature reaches 125-130°F for medium-rare to medium (cook longer if you prefer well done). Remove from pan and let rest 3 minutes before flaking into large pieces or slicing into portions.

Preheat oven to 375°F (190°C). Toss cornbread cubes with melted butter or olive oil, honey (if using), and 1/4 tsp salt until evenly coated. Spread in a single layer on a baking sheet and bake 10-12 minutes, tossing halfway, until crisp and golden. Let cool; they will crisp further as they cool.

In a blender or food processor combine avocado, Greek yogurt, mayonnaise, cilantro, parsley, chives (or scallion greens), garlic clove, lemon juice, olive oil, salt, and pepper. Blend until smooth. Add water, 1 tablespoon at a time, to reach a drizzling but creamy consistency (about 1-2 tbs). Taste and adjust salt, lemon, or herbs as needed. Chill in refrigerator until ready to serve.

In a large bowl combine the mixed chopped greens, halved cherry tomatoes, diced avocado, diced red bell pepper, sliced scallions, cooked corn kernels, and chopped cilantro. Toss gently to distribute ingredients.

Crumble or sprinkle the queso fresco over the salad mixture, reserving a small amount to finish the plates if desired.

Add cornbread croutons to the salad and toss lightly to combine. If serving family-style, keep some croutons separate to maintain crunch.

Divide salad among 4 plates or bowls. Top each portion with a sliced or flaked piece of blackened salmon. Drizzle each salad with 2-3 tbs of the avocado green goddess dressing (or serve dressing on the side). Finish with extra cilantro and a sprinkle of reserved queso fresco.

Serve immediately so cornbread croutons remain crisp and avocado stays fresh.