Blackened Salmon with apple blueberry almond salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 415.6
- Total Fat: 26.5 g
- Cholesterol: 88.2 mg
- Sodium: 148.2 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 4.2 g
- Protein: 33.4 g
View full nutritional breakdown of Blackened Salmon with apple blueberry almond salad calories by ingredient
Introduction
A chef once told me to make blackening seasonings, open your spice cabinet and throw in whatever you got. This is what I had. Super easy, healthy, and incredibly delicious. A chef once told me to make blackening seasonings, open your spice cabinet and throw in whatever you got. This is what I had. Super easy, healthy, and incredibly delicious.Number of Servings: 4
Ingredients
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For Salmon:
- 1 lb Atlantic king Salmon, fresh
- 1 tsp fresh thyme
- 1 tbsp Spanish paprika
- 1 tsp garlic powder
- 1/2 tsp fresh cracked pepper
- 1/2 tbsp chili powder (optional)
- 1/4 tsp Montreal Steak seasoning
- 1 tbsp butter, unsalted
- 1 tsp coconut oil (substitute butter)
For Salad:
- 1/2 cored firm apple, large dice (Fuji, Granny smith, etc)
- Handful fresh blueberries (approx 20)
- Handful roasted, unsalted almonds, chopped (approx 1/4 cup)
- 1 Cucumber, large diced
- 1 Vine Ripe tomato, large diced (cherry tomatoes work nicely)
- approx 2 cups spring mix/ baby spinach
For Dressing:
- juice of 1/2 a lemon
- 1 garlic clove
- splash Organic apple cider vinegar
- sea salt and fresh cracked black pepper to taste
- 1 tbsp fresh parsley leaves
- 1 tbsp fresh cilantro
- 1 tsp dried dill weed (or 1 tbsp fresh)
- 2 tbsp olive oil
- 1 tsp coconut oil (substitute extra virgin olive oil)
- 1 tsp agave nectar (optional - substitute honey)
Directions
To make the Dressing: place all the ingredients into a food processor and blend until smooth and emulsified. Taste and adjust to your liking.
Add all salad ingredients to bowl and lightly dress, gently toss. You should have extra dressing left over. Keep in fridge until ready to serve.
For Salmon:
Mix all herbs and spices in a small bowl. (You can add any spices you want, just make sure the bulk of it is paprika.) Slice 1 lb filet, width-wise, into 4 even pieces, about 3 oz each. Rub spice mixture evenly on top of all pieces.
Heat butter and coconut oil in large cast iron skillet on medium heat and add salmon, spiced side down, skin side up. Let cook for about 5 minutes until the spices crisp up and caramelize, do not try to flip if the fish sticks to the pan, let it cook until it releases. Flip when ready, and continue cooking approx 5 more minutes.
Serving Size: makes 4 4-oz servings of salmon and 4-5 servings of salad
Number of Servings: 4
Recipe submitted by SparkPeople user MELODIAMOLINA.
Add all salad ingredients to bowl and lightly dress, gently toss. You should have extra dressing left over. Keep in fridge until ready to serve.
For Salmon:
Mix all herbs and spices in a small bowl. (You can add any spices you want, just make sure the bulk of it is paprika.) Slice 1 lb filet, width-wise, into 4 even pieces, about 3 oz each. Rub spice mixture evenly on top of all pieces.
Heat butter and coconut oil in large cast iron skillet on medium heat and add salmon, spiced side down, skin side up. Let cook for about 5 minutes until the spices crisp up and caramelize, do not try to flip if the fish sticks to the pan, let it cook until it releases. Flip when ready, and continue cooking approx 5 more minutes.
Serving Size: makes 4 4-oz servings of salmon and 4-5 servings of salad
Number of Servings: 4
Recipe submitted by SparkPeople user MELODIAMOLINA.