Blackened Salmon Caesar Salad

Name: Blackened Salmon Caesar Salad
Ingredients: Blackening Seasoning; 2 tablespoons paprika; 2 teaspoons onion powder; 2 teaspoons garlic powder; 1 teaspoon cayenne; 1 teaspoon white pepper; 1 teaspoon black pepper; 1 teaspoon thyme; 1 teaspoon oregano; 1/2 teaspoon sugar; 2 teaspoons salt; The Rest; 4 (4 ounce) skinless boned salmon fillets; nonstick cooking spray (see note); 2 heads romaine lettuce, cleaned, dried and torn; 3/4 cup grated parmesan cheese; 1 cup caesar salad dressing (to taste); 2 cups toasted croutons; lemon wedge (to garnish)

19 ingredients

8 steps

Ingredients

Blackening Seasoning
2 tablespoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cayenne
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon sugar
2 teaspoons salt
The Rest
4 (4 ounce) skinless boned salmon fillets
nonstick cooking spray (see note)
2 heads romaine lettuce, cleaned, dried and torn
3/4 cup grated parmesan cheese
1 cup caesar salad dressing (to taste)
2 cups toasted croutons
lemon wedge (to garnish)

Directions

1

Combine seasonings in a medium bowl.
2

Rinse fish and pat dry. Coat thoroughly with seasonings, pressing into flesh.
3

Spray both sides thoroughly with non-stick vegetable spray after coating.
4

Cook in a hot nonstick or cast iron skillet, on grill or under broiler for 10 minutes per inch of thickness. Turn halfway through cooking. Set aside to rest.
5

Add lettuce, half of Parmesan cheese and slightly more than half of dressing to a large salad bowl. Add croutons and toss gently and thoroughly to evenly coat greens.
6

Distribute mixture between 4 serving plates. Top each salad with a piece of salmon, sprinkle with additional cheese and garnish with lemon.
7

Grind black pepper over top if desired. Serve with additional dressing if needed.
8

Note: I prefer the sizzle of pan frying and using 1 tablespoon each butter and vegetable oil.