How to Make Blackened Salmon + A Delicious Salad

• Gluten free

• Seafood

  • 4 (6 oz.or 170g each skinless, boneless, salmon, skinless boneless fillets

• Produce

  • 6 oz Baby spinach, leaves
  • 1/2 tbsp Garlic powder
  • 2 Navel oranges
  • 1 Red bell pepper
  • 1 cup Red onion
  • 1/2 tbsp Thyme, dried

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1 tsp Dijon mustard

• Baking & Spices

  • 1/2 tbsp Black pepper
  • 1/4 tsp Cayenne pepper
  • 2 tsp Kosher salt
  • 2 1/2 tbsp Paprika
  • 1 Pepper, ground
  • 1/2 tsp Sea or kosher salt
  • 1/2 tsp Sugar
  • 1/4 tsp White pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 3 tbsp Vegetable oil

Found on yummyaddiction.com

Ingredients

• 2 teaspoons kosher salt
• 2½ tablespoons paprika
• ½ tablespoon dried thyme
• ½ tablespoon black pepper
• ½ tablespoon garlic powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon white pepper
• 4 (6 oz.or 170g each) skinless, boneless, salmon fillets
• 3 tablespoons vegetable oil
• 6 oz. (170g) baby spinach leaves
• 1 cup thinly sliced red onion
• 1 red bell pepper, sliced
• 2 navel oranges, peeled, white pith removed, cut into pieces
• ¼ cup extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon sugar
• ½ teaspoon sea or kosher salt
• ground pepper, to taste

Directions

• The blackened salmon. Mix all the spices together.
• Coat each salmon fillet with ¼ of the spice blend.
• In a large, heavy skillet, heat the oil over high heat until almost smoking hot. Place the salmon fillets (dont overcrowd) and cook for about 3 minutes on one side until they blacken. If the salmon is blackening too quickly, reduce the heat. Turn the fish and cook for 3 minutes more, until almost opaque. Transfer to a plate.
• The salad. In a big bowl, place the spinach, onion, bell pepper, and oranges.
• To make a dressing, combine all the ingredients in small jar with a lid. Shake to blend.
• Pour the dressing over the veggies and toss. Top with the salmon fillet. Enjoy!