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Blackened Salmon with Avocado Oil Ranch

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

Serves 2

Dressing ingredients:

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

Salad ingredients:

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.

Enjoy!  For more XPT recipes click here.


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