My favorite part about summer is the salads! Well, the beach and leaving the office early on Fridays, but also the salads. This blackening spice on the salmon is so flavorful I don’t even add dressing, just a squeeze of lemon and drizzle of olive oil. Make this salad for a light summer dinner that is ready in 20 minutes or less and be sure to use your farmer owned ingredients.
1 tablespoon of onion powder
1/2 tablespoon of garlic powder
1 teaspoon of salt
1 teaspoon of cayenne (more or less depending on how spicy you like it)
1 tablespoon of paprika
1/2 teaspoon of pepper
1 teaspoon of dried parsley
2 salmon filets, skin on
2 cups of spinach
1/4 cup of thinly sliced radishes
1/4 cup of thinly sliced red onion
1/4 cup of thinly sliced cucumber
1/2 cup of cherry tomatoes, halved
olive oil and lemon juice for serving
Pat salmon filets dry with a paper towel and pick through for any small bones.
Mix together all spices and rub a generous amount (about 2 tablespoons per filet) all over the fish.
Heat 1 tablespoon of oil in a sauté pan. Once the oil is hot, add salmon and cook for 6-8 minutes until the skin is crispy and blackened. Flip salmon and cook other side for 2 – 4 minutes until blackened.
I like to finish my fish off in the oven until it is cooked through. I place the salmon on a cookie tray and into a 350°F oven. Depending on the size of your filets it will only take another 4 – 8 minutes to finish.
To serve, toss spinach, red onion, cucumbers, tomatoes, and radishes with a squeeze of lemon juice, a drizzle of olive oil and a sprinkle of salt and pepper. Top with salmon and serve immediately.
Extra spice mixture can be kept in an airtight container for months.