Avocado Salmon Salad
Healthy and Tasty Blackened Salmon Avocado Salad
Ingredients
- 1 lb salmon fillet skin on
- 1 head romaine lettuce chopped
- 1 large cucumber cut into chunks
- 8 oz cherry or grape tomatoes cut in half
- 2 avocados sliced
Quick Pickled Onions
- 1 medium red onion thinly sliced
- 1/4 cup apple cider vinegar
- 1 tsp salt
- 1 tsp sugar
Blackening Spice
- 1.5 tsp paprika
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp cayenne powder
- 1/2 tsp salt
Dressing
- ⅓ cup mayo
- 1 lemon juiced
- 4 tbsp chopped dill
- 1 tsp dijon mustard
- 1/8 tsp garlic powder
- 1/8 tsp ground black pepper
- ⅛ tsp salt
- 1/2 tsp sugar
Instructions
- Place onions in a bowl along with apple cider vinegar, salt and sugar. Mix well and set aside. Stir once in a while while prepping other ingredients.
- In a bowl, mix all ingredients under Blackening Spice.
- In a measuring cup, mix all ingredients under dressing. Taste and adjust salt, sugar and lemon juice if necessary. A little water can be added to thin out dressing if needed.
- Spread blackening spice on a plate. Wash salmon fillets and pat dry. Dip flesh side only in blackening spice.
- Heat up a heavy bottomed pan like cast iron. Add 2 tbsp oil or just enough to coat the bottom of the pan. When the pan is very hot, put fillets in flesh side down. Cook for 2 minutes on medium heat. Flip fillets over and cook for 5 minutes or until cooked through. Turn heat down if the pan is too hot. Remove fillets and set aside.
- On a serving dish, place a bed of lettuce. Add sliced cucumbers, tomatoes and avocado. Scatter some of the pickled onions on top. Cut or flake the salmon into pieces and place on top. Serve the desired amount of dressing on the salad.
- *** The pickled onions are tangy so use only a little bit. You will have some left over which will last in the fridge for a week or two.
- *** Salmon can be roasted instead of blackened. Season Salmon with salt and pepper. Drizzle a little olive oil over top and cook in a 400 degree Fahrenheit oven for 10 to 12 minutes.
- ***Parsley can be substituted for dill if you cannot find dill.
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