Prepare to tantalize your taste buds with a restaurant-worthy dish that transforms an ordinary meal into an extraordinary culinary experience! This Blackened Salmon Salad isn't just a recipe—it's a flavor explosion that combines the bold, smoky essence of perfectly seared salmon with the delicate sweetness of huckleberry vinaigrette. Imagine crispy, spice-crusted fish nestled on a bed of fresh greens, drizzled with a vibrant, homemade dressing that will make your dinner guests wonder if a professional chef secretly invaded your kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 2 tablespoons blackening seasoning
- 4 cups mixed greens
- 1/2 cup huckleberries
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Salt to taste
Instructions
- Remove salmon fillets from refrigerator and pat dry with paper towels to ensure even seasoning and proper blackening.
- Evenly coat both sides of salmon fillets with blackening seasoning, pressing gently to help seasoning adhere to the fish.
- Heat a cast-iron skillet or heavy-bottomed pan over high heat until it's smoking hot, which helps create the signature blackened crust.
- Place seasoned salmon fillets into the hot skillet, cooking for approximately 3-4 minutes on each side until a dark, crispy crust forms and fish is cooked to medium doneness.
- While salmon cooks, prepare huckleberry vinaigrette by combining huckleberries, balsamic vinegar, olive oil, and a pinch of salt in a blender, processing until smooth.
- Arrange mixed greens on serving plates, creating a fresh bed for the salmon.
- Once salmon is cooked, let it rest for 2-3 minutes to allow juices to redistribute.
- Carefully place blackened salmon on top of mixed greens.
- Drizzle huckleberry vinaigrette over salmon and salad, ensuring even distribution.
- Serve immediately while salmon is still warm and crispy.
Tips
- Choose the right pan: A cast-iron skillet is crucial for achieving that signature dark, crispy crust. Ensure it's smoking hot before adding salmon.
- Pat salmon dry thoroughly: Removing excess moisture helps the seasoning stick and promotes better browning.
- Don't overcrowd the pan: Cook salmon fillets separately to maintain high heat and ensure even cooking.
- Use fresh huckleberries if possible: They provide the most vibrant flavor for the vinaigrette.
- Let salmon rest after cooking: This helps redistribute juices, keeping the fish moist and tender.
- Adjust seasoning to taste: Feel free to customize the blackening spice blend to your preference.
- Serve immediately for the best texture and temperature contrast between the warm salmon and cool salad greens.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 12g
Protein: 35g
Fat: 25g
Saturated Fat: 5g
Cholesterol: 95mg
