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Blackened Salmon Salad with Avocado Ranch Dressing from HandletheHeat.com

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!

Course Main Course
Cuisine American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yields: 4 servings
Recipe by Tessa Arias

Ingredients

Salmon:

  • 3 teaspoons cumin
  • 3 teaspoons paprika
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 4 (4-ounce) salmon fillets, skin removed
  • 2 teaspoons canola oil

Dressing:

  • 1/2 avocado, skin removed and roughly chopped
  • 1/3 cup low fat Greek yogurt
  • 2 teaspoons olive oil
  • 1 lime, juiced
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup plus 2 tablespoons buttermilk
  • Salt and freshly ground black pepper, to taste

Salad:

  • 8 cups salad greens
  • 1 cup grape tomatoes
  • 1 medium cucumber, sliced

Directions

For the salmon:

  1. 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.
  2. 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:

  1. 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.

To assemble:

  1. 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.

Recipe Notes

For best results, use wild-caught Copper River Alaskan salmon or other high quality salmon.