I’m taking a walk on the wild side today by changing up one of my favorite meals of all time: the blackened steak salad. Of course I love Sendik’s more’n my luggage, but I just could not stomach $17.99 per pound for fillet today. I know it’s knock-your-flip-flops-off fantastic, but I’m in the process of signing the punks up for every summer activity under the sun this week (read: writing checks left and right), and the funds are not allowing for fillet.
Tonight it’s blackened coho for the Husband and me – in my opinion every bit as delicious as fillet, but won’t break the bank or sit in our stomachs like a brick after dinner. With some simple roasted redskins on the side, dinner is served. Sorry to admit here that my kids won’t touch blackened fish with a ten foot pole (just keepin’ it real), so they’ll be dining on grilled hotdogs (nitrate-free Sendik’s dogs – on sale!) with salad on the side.
In case you’d like to try this salad with fillet, just go to epicurious.com and search for ‘blackened steak salad’. It’s awesome. But this one is good too. Enjoy!
BLACKENED SALMON SALAD
For spice mixture:
- 1 T. paprika
- 2 t. ground black pepper
- 1 ½ t. salt
- 1 t. garlic powder
- 1 t. cayenne pepper
- ½ t. dried oregano
- ½ t. dried thyme
- ¼ c. olive oil
- 2 T. balsamic vinegar
- 1 t. Dijon mustard
- 6 c. packed greens (I used the Dole Classic Romaine that’s on sale this week, 4/14/10 to 4/20/10)
- ½ green pepper, thinly sliced
- ½ c. thinly sliced red onion
- 2 5-6 oz. salmon fillets, with skin (I used the Wild Alaskan Coho, on sale this week, 4/14/10 to 4/20/10)
- 1 T. olive oil
- 6 T. crumbled blue cheese
- 1 tomato, quartered
Mix all spice ingredients together in a small bowl.
For salad, whisk oil, vinegar, and mustard in a large bowl to blend. Season with salt and pepper. Add greens, bell pepper, and onion and toss to coat. Divide salad between two plates.
Spread spice mixture onto a plate. Pat the salmon fillets dry with paper towels. Brush each fillet with some of the olive oil, then place flesh side down in the spice mixture to coat. Turn your exhaust fan to high (this is important!). Heat a heavy large skillet over high heat until very hot (a drop of water evaporates immediately upon contact). Swirl in a bit of olive oil to coat pan. Immediately add the salmon fillets and cook two minutes per side (a little longer if they are on the thicker side; I did mine for 2 ½ per side). Transfer to a cutting board; let stand 2 minutes. Arrange salmon atop salads. Sprinkle with cheese. Garnish with tomato and serve.
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