Cowboy Rubbed Salmon Salad Recipe
Salmon, baby spinach, roasted corn, fried okra, pepitas, tomatoes, goat cheese, onion vinaigrette
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Ingredients
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Salads and Soups
Method
Salads and Soups
- 1
Prepare the Salmon
Preheat your oven to 375°F (190°C). In a small bowl, mix together the paprika, brown sugar, garlic powder, onion powder, salt, and black pepper to create the cowboy rub. Rub this mixture generously all over the salmon fillets.
- 2
Cook the Salmon
Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 3
Prepare the Salad Base
While the salmon is baking, wash and dry the baby spinach, then place it in a large salad bowl. Add the roasted corn, fried okra, and cherry tomatoes (halved) to the spinach.
- 4
Make the Vinaigrette
In a small bowl, whisk together the remaining tablespoon of olive oil, balsamic vinegar, honey, and finely chopped red onion. Adjust salt and pepper to taste.
- 5
Assemble the Salad
Once the salmon is cooked, remove it from the oven and let it cool slightly. Flake the salmon into bite-sized pieces and add it to the salad bowl. Drizzle the vinaigrette over the salad and toss gently to combine.
- 6
Serve
Crumble the goat cheese over the top of the salad and sprinkle with pepitas. Serve immediately.