Blackened Salmon Salad* Recipe

Prepare the rub and salmon

Pat salmon fillets dry with paper towels. In a small bowl combine paprika, garlic powder, onion powder, ground cumin, dried oregano, black pepper and kosher salt. Brush both sides of each fillet lightly with 2 tbs olive oil, then rub the spice mixture evenly over the flesh side (and skin side if skinless). Let rest 10 minutes at room temperature while you preheat the grill or skillet.

Cook the salmon

Preheat a grill or heavy skillet (cast-iron) over medium-high heat until very hot. Oil the grates or skillet lightly. Place salmon fillets flesh-side down and cook undisturbed 3-4 minutes to develop a dark crust. Flip carefully and cook another 2-4 minutes, depending on thickness, until salmon reaches an internal temperature of 125-130°F (52-54°C) for medium-rare to medium. Remove from heat and tent loosely with foil for 3 minutes. Squeeze a little lemon over each fillet before flaking into portions for the salad.

While the salmon rests, make the dressing. In a small bowl or jar whisk together champagne vinegar, minced shallot, Dijon mustard and honey. Slowly drizzle in the extra-virgin olive oil while whisking until emulsified. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or sweetness as desired. Keep at room temperature until assembly.

Toast pumpkin seeds and prep produce

If pumpkin seeds are not toasted, heat a small dry skillet over medium heat and add 1/4 cup pepitas. Toast, stirring, 2-3 minutes until they start to pop and smell nutty. Remove to a plate. While toasting, halve grape tomatoes, thinly slice red onion, quarter dried figs if needed, and crumble goat cheese.

Assemble the salad

In a large bowl combine butter lettuce and arugula. Add sliced red onion, halved tomatoes, toasted pumpkin seeds, and dried figs. Drizzle about two-thirds of the champagne vinaigrette over the salad and toss gently to coat. Taste and add more dressing if needed. Arrange salad onto serving plates or a platter.

Finish with salmon and goat cheese

Flake or place each cooked salmon fillet on top of the dressed greens. Sprinkle crumbled goat cheese over the salad and garnish with additional toasted pepitas. Serve immediately with lemon wedges and remaining vinaigrette on the side.