Blackened Salmon Salad Recipe

Bring quinoa to room temperature if just cooked. If using frozen edamame, thaw and drain. Halve cherry tomatoes, slice cucumbers, make carrot ribbons with a peeler, and thinly slice green onions. Pat the salmon fillet dry with paper towels.

Make blackening rub

In a small bowl combine paprika, garlic powder, onion powder, ground cumin, dried oregano, ground black pepper, cayenne, and kosher salt. Mix thoroughly.

Lightly oil the salmon with the 1 tbsp olive oil and evenly coat both sides with the blackening spice mixture (press gently so spices adhere). Let rest 5 minutes while heating a skillet.

Heat a heavy skillet (cast iron recommended) over medium-high heat until hot (about 2–3 minutes). Add a teaspoon of oil if pan is dry. Place the salmon fillet presentation-side down and sear without moving for 3–4 minutes until a deep crust forms. Flip and sear the other side 2–3 minutes for medium (internal temperature ~125–130°F / 52–54°C) or longer to desired doneness. Total cook time will be ~6–8 minutes for an 8 oz fillet. Remove from pan and let rest 2 minutes.

While salmon cooks, char the corn: heat a separate skillet or use the same pan at medium-high heat. Add the fresh corn kernels and cook, stirring occasionally, until charred in spots and slightly softened, about 4–6 minutes. Season lightly with a pinch of salt. If using frozen corn, dry-cook (no oil) or use 1 tsp oil and cook until browned.

Warm the cooked quinoa briefly in a microwave or pan if preferred, or leave at room temperature. Combine mixed greens in a large bowl or plate and arrange quinoa, charred corn, edamame, carrot ribbons, cucumber slices, and halved cherry tomatoes in sections or tossed, as preferred.

In a small bowl combine sweet chili sauce, honey (optional), and rice vinegar. Stir until smooth. Taste and adjust sweetness or tang. Drizzle about 2 tbsp of this sauce over the rested blackened salmon just before placing it on the salad; reserve remaining sauce to serve on the side if desired.

Whisk together mayonnaise, sour cream (or yogurt), milk, chopped chipotle in adobo, lime juice, dill, garlic powder, salt, and pepper until smooth. Taste and adjust heat or acidity. Thin with additional milk 1 tsp at a time to reach desired pouring consistency. Chill briefly if time allows.

Place the dressed bed of mixed greens and arranged toppings on a serving plate. Gently set the blackened, sweet-chili-drizzled salmon on top. Sprinkle sliced green onions over the salad and add a lime wedge to the side. Serve immediately with a small ramekin or drizzle of chipotle ranch on the side.