Salmon Salad Recipe

Prepare produce

Rinse and dry the mixed baby greens thoroughly. Halve the heirloom tomatoes. Thinly slice the red onion into rings and, if desired, soak in cold water for 5 minutes to reduce bite, then drain. Cut the avocado in half, remove pit, and slice or dice just before assembling to prevent browning; sprinkle lightly with lime juice if you like.

Toast pumpkin seeds

In a small dry skillet over medium heat, toast the pumpkin seeds until they begin to pop and smell nutty, about 2–3 minutes, shaking the pan frequently so they don't burn. Remove from heat and set aside.

Assemble base

Place the mixed greens in a large shallow bowl or on two serving plates. Drizzle 1 tsp olive oil over the greens if desired and season lightly with salt and pepper. Arrange halved tomatoes, sliced red onion, avocado pieces, and shaved Parmesan over the greens. Hold dressing and salmon until ready to serve.

Make blackening spice

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

Season salmon

Pat the salmon fillets dry with paper towels. Rub each fillet on all sides with a light coating of the blackening spice mixture, pressing gently so the spice adheres. Let sit 5 minutes at room temperature.

Sear salmon

Heat a heavy skillet (cast iron preferred) over medium-high heat until hot. Add the butter or olive oil and swirl to coat. Place the salmon fillets in the pan and sear without moving for 3–4 minutes until a dark crust forms and the edges are opaque. Flip and cook 2–3 minutes more for medium doneness (internal temperature about 125–130°F / 52–54°C). For well done, cook 3–4 minutes on the second side. Remove from pan and rest 2–3 minutes. Optionally flake into large chunks or leave whole to place atop the salad.

Blend dressing

In a blender or food processor combine fresh cilantro leaves, Greek yogurt (or mayonnaise), lime juice, olive oil, honey, minced garlic, and 1 tablespoon water. Blend until smooth. If the dressing is too thick, add additional water 1 tsp at a time to reach a pourable consistency. Taste and season with salt and black pepper to taste.

Finish and serve

Divide the assembled salads between plates if not already plated. Place the blackened salmon on top of each salad (whole fillet or flaked). Drizzle the creamy cilantro dressing over the salads, scatter toasted pumpkin seeds and shaved Parmesan, and finish with a final crack of black pepper and a pinch of salt if needed. Serve immediately while salmon is warm.