Chop With Cajun Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Place on a plate and brush both sides with 1 tbs olive oil and 1 tbs lemon juice.

Combine 2 tsp Cajun seasoning, 1 tsp salt and 1 tsp black pepper in a small bowl. Rub the spice mix evenly over both sides of the salmon, pressing gently so it adheres. Let sit at room temperature while you prepare the salad (10 minutes) or chill up to 30 minutes.

Cook salmon (pan-sear)

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add a thin film (about 1 tbs) of olive oil. When oil shimmers, place salmon fillets in the pan, presentation side down. Sear without moving for 3-4 minutes until a golden crust forms. Flip gently and cook 2-4 minutes more until internal temperature reaches 125-135°F (51-57°C) for medium; cook a minute longer for well-done. Remove to a cutting board and let rest 3 minutes.

Alternate cooking: oven

Preheat oven to 400°F (200°C). Place seasoned salmon on a lined baking sheet and roast 10-12 minutes (depending on thickness) until desired doneness. Let rest 3 minutes before flaking.

Once rested, flake or slice salmon into large bite-sized pieces for topping the chop.

While the salmon rests, assemble the salad base. In a large bowl combine 4 cups chopped romaine and 1 cup baby spinach.

Add 1 cup halved cherry tomatoes, 1 cup drained corn, 1 cup diced cucumber, 1 cup diced red bell pepper, and 1/4 cup thinly sliced red onion. Toss gently to mix.

Fold in the diced avocado and 1/4 cup chopped cilantro last so they keep texture and color.

In a small bowl or jar combine 3 tbs mayonnaise, 2 tbs Greek yogurt, 2 tbs lime juice, 1 tsp hot sauce (optional), 1 tsp honey, 1/2 tsp smoked paprika, 1 minced garlic clove, 1/4 tsp salt and 1/4 tsp black pepper.

Whisk or shake until smooth and creamy. Taste and adjust seasoning — add more lime for brightness, hot sauce for heat, or water 1 tsp at a time to loosen consistency.

Pour about half the dressing over the salad and toss to coat. Reserve the remainder to drizzle over the plated chop or for guests to add more.

Divide the dressed salad among 2-3 plates (depending on appetite). Top each portion with the flaked Cajun salmon, distributing evenly.

Sprinkle 1/4 cup crumbled feta or cotija cheese over the salads, if using. Garnish with lime wedges on the side.

Serve immediately so the salmon remains warm and the avocado keeps its texture. Recommend squeezing fresh lime over the salmon just before eating.