Blackened Salmon Salad with Avocado Ranch Dressing
This light, fresh, and colorful salad is bursting with fantastic flavor and texture. This is a salad you'd actually want to eat!
Recipe byTessa Arias
Freshly ground black pepper, to taste
4(4-ounce) salmon fillets, skin removed
1/2avocado, skin removed and roughly chopped
1/3cuplow fat Greek yogurt
1tablespoonchopped fresh chives
1tablespoonchopped fresh parsley
1/2cupplus 2 tablespoons buttermilk
Salt and freshly ground black pepper, to taste
1medium cucumber, sliced
For the salmon:
In a small bowl combine all the ingredients except the salmon. Coat the salmon fillets evenly on both sides with the spice mixture, pressing the mixture in so it sticks.
Heat the oil in a large heavy preferably nonstick skillet over high heat. Add the salmon and cook until blackened on one side, about 4 minutes. Carefully turn the fillets and continue cooking until the other side is blackened and the salmon is tender, flaky, but not overcooked, about another 4 minutes.
For the dressing:
Combine all the dressing ingredients in a blender and blend until smooth. Season to taste with salt and pepper. Press plastic wrap against the surface of the dressing and refrigerate until ready to use.
In a large bowl combine the salad greens, tomatoes, and cucumber. Divide the mixture among four serving bowls and top each with a salmon fillet. Drizzle with dressing. Serve.
For best results, use wild-caught Copper River Alaskan salmon or other high quality salmon.