The Back in Black Recipe

Inspired by The Fix Burger Bar

Time30m

Serves4

cajun blackened salmon, arugula, bacon-corn succotash, grape tomato, cucumber, tabasco aioli, crumbled bleu cheese

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Ingredients

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Main Ingredients

4 pieces Salmon fillets

2 tbs Cajun seasoning

4 cups Arugula

6 slices Bacon

1 cup Corn kernels

1 cup Grape tomatoes

1 medium Cucumber

2 tbs Tabasco sauce

1 cup Mayonnaise

1 cup Bleu cheese, crumbled

Method

Preparation Instructions

Prepare the Tabasco Aioli

In a bowl, mix the mayonnaise and Tabasco sauce until well combined. Set aside.

Cook the Bacon

In a skillet over medium heat, cook the bacon until crispy. Remove from the skillet and crumble. Save the bacon fat in the skillet.

Prepare the Succotash

In the same skillet with the bacon fat, add the corn kernels and sauté for 3-5 minutes until slightly browned. Stir in the crumbled bacon and grape tomatoes and cook for an additional 2 minutes. Remove from heat.

Blacken the Salmon

Rub the salmon fillets with Cajun seasoning on both sides. In a separate skillet over high heat, add a little oil and sear the salmon for about 3-4 minutes on each side until blackened and cooked to desired doneness.

Assemble the Salad

On a plate, place a bed of arugula. Top with the bacon-corn succotash, sliced cucumber, and blackened salmon. Drizzle with the Tabasco aioli and sprinkle crumbled bleu cheese on top.