This delicious blackened salmon salad was served at our XPT Experience in Malibu. It was such a hit that we can resist sharing it with all of you. Here’s how to make it for yourself at home.
Blackened Salmon Salad with Avocado Oil Ranch Dressing
2 tablespoons coarsley chopped fresh parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped chives
1 clove garlic
2 tablespoons sour cream
1 tablespoon mayonnaise
1 tablespoon Ava Jane’s Kitchen extra-virgin avocado oil
1 tablespoon lemon juice
1/2 cup buttermilk
1 heart Romaine, shredded
1 bunch kale, chopped
1 bell pepper, diced
1/2 small cucumber, sliced
1/4 cup corn kernels
10 cherry tomatoes, halved
1/4 cup tortilla strips or broken tortilla chips
1/4 cup shredded cheddar cheese
Colima Sea Salt
Blackened Salmon ingredients:
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 salmon filets
2-3 tablespoons Ava Jane’s Kitchen extra-virgin avocado oil
Put all of the dressing ingredients in a blender and blend until smooth. Season to taste with salt and pepper and set aside.
Put all of the salad ingredients in a large bowl and toss. Add a pinch of Colima Sea Salt.
To make the salmon, heat a heavy skillet (preferably cast iron) over medium high heat. Combine the seasonings in a small bowl and coat the salmon filets.
When the skillet is hot, add enough oil to coat the bottom. Add the fish filets, and cook until they lift easily with a spatula. Continue cooking until fish is blackened, and cooked to your liking.
Before serving, toss the salad with the dressing. Divide between two plates and top with a salmon filet.