Blackened Salmon Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 mins
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Total Time
28 mins
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Servings
2 salads
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Calories
787 kcal
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Course
Main Course, Salad, Lunch, Dinner
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Cuisine
American
Blackened Salmon Salad
Description
The Blackened Salmon Salad features salmon filets seasoned with blackening spice and cooked in olive oil until they develop a flavorful crust. Served over a bed of red leaf lettuce, it includes sliced avocado, cucumber, thinly sliced red onion, crumbled feta, and fresh orange segments. A dressing made from orange juice, zest, apple cider vinegar, honey, and Dijon mustard is shaken together and drizzled on top, adding a bright, tangy contrast to the spiced salmon and creamy ingredients. The salad combines varying textures and flavors — smoky, fresh, creamy, and citrusy — for a balanced dish.
The juicy salmon and crisp vegetables make this salad a filling option suitable for lunch or a light dinner. The citrus dressing complements the rich salmon and adds refreshing notes that ease the richness of the feta and avocado. It can be served as a stand-alone meal or with crusty bread to round it out.
When preparing the salmon, vary the cooking time depending on the thickness to avoid overcooking. Sectioning the oranges carefully ensures neat segments without membrane. The salad benefits from resting the salmon briefly after cooking to retain juiciness. This preparation highlights fresh ingredients with a well-balanced seasoning approach.
Ingredients
- 2 salmon 6 oz each, filets
- 2 tablespoons olive oil
- 1 tablespoon blackening seasoning
- 4 cups red leaf lettuce
- ½ avocado sliced
- 1 cup cucumber sliced
- 2 orange
- ¼ cup red onion thinly sliced
- ¼ cup feta cheese crumbled
Dressing
- 3 tablespoons vegetable oil
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- salt to taste
- black pepper to taste
Instructions
- Zest 1 teaspoon of orange zest. Cut one of the oranges in half and juice.
- Section* the remaining oranges.
- Combine all dressing ingredients (including orange zest and juice from the step above) in a mason jar or container. Shake to mix and refrigerate.
- Season salmon with blackening seasoning. Heat olive oil over medium-high heat. Cook 4-5 minutes per side or until just cooked through. Rest 5 minutes while preparing the salad.
- Divide lettuce between the bowls. Divide remaining salad ingredients over bowls. Top with salmon and drizzle with dressing.
Notes
- The thickness of salmon fillets affects cooking time; thicker pieces need more time, thinner less.
- For best texture, salmon should be slightly translucent in the center and flake easily.
- Section oranges by removing skin and membrane carefully to obtain neat segments.
- Removing salmon skin before cooking and careful slicing improves texture and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2salads
Amount Per Serving
Calories 787 kcal
% Daily Value*
| Calories | 787 | 39% |
| Carbohydrates | 31g | 10% |
| Protein | 40g | 80% |
| Fat | 58g | 89% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 110mg | 37% |
| Sodium | 872mg | 36% |
| Potassium | 1607mg | 34% |
| Fiber | 8g | 32% |
| Sugar | 20g | 40% |
| Vitamin A | 5929IU | 119% |
| Vitamin C | 95mg | 106% |
| Calcium | 207mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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