Blackened Salmon Salad* Recipe

Hard boil eggs

Place 6 large eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, turn off heat, cover, and let sit 10 minutes.

Cool and peel

Transfer eggs to an ice bath for 5 minutes to stop cooking. Peel eggs under running water and pat dry.

Make filling

Slice eggs in half lengthwise. Remove yolks and place yolks in a bowl. Mash yolks with 3 tbsp mayonnaise, 1 tsp Dijon, 1 tsp white vinegar, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning.

Assemble

Spoon or pipe the yolk mixture back into egg white halves. Sprinkle smoked paprika lightly over the filled eggs. Refrigerate until serving.

Prepare blackening seasoning

In a small bowl combine 2 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground black pepper, 3 tsp kosher salt, 1/2 tsp dried thyme and 1/2 tsp cayenne. Stir to blend.

Season salmon

Pat 4 salmon fillets dry with paper towels. Brush both sides lightly with 2 tbsp olive oil. Press the blackening spice evenly onto both sides of the fillets so they form a compact coating.

Cook salmon

Heat a large heavy skillet (cast iron preferred) over medium-high until hot. Add a light film of oil if needed. Place fillets skinless-side down (or presentation side down) and cook 3-4 minutes without moving, until a dark crust forms. Flip and cook 2-4 more minutes until salmon is opaque through most of the thickness and registers 125–130°F for medium; cook a minute longer for well done. Remove to a plate and let rest 3 minutes, then flake into portions for salads.

In a small jar or bowl whisk together 3 tbsp extra-virgin olive oil, 2 tbsp fresh orange juice, 1 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp Dijon, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust acidity or sweetness as desired. Keep at room temperature until plating.

Prepare vegetables: thinly slice 1 medium cucumber into half-moons, halve 1 cup cherry tomatoes, and thinly slice enough red onion to yield 1/4 cup. Place 6 cups baby mixed greens into a large bowl or divide among 4 plates.

Dress greens: drizzle about half the citrus vinaigrette over the greens (about 1.5–2 tbsp per salad) and toss gently to coat. Reserve remaining vinaigrette for guests to add if desired.

Arrange toppings: distribute dressed greens into four portions. Top each portion with flaked blackened salmon (1 fillet per salad), 2 halved deviled eggs, sliced cucumber, halved cherry tomatoes, 1/2 tbsp capers, 2 tbsp crumbled feta, and a few thin red onion slices.

Finish and serve: drizzle a little additional vinaigrette over the salmon and vegetables if desired. Serve immediately while salmon is warm. Offer extra lemon wedges on the side.