Blackened Salmon and Goat Cheese Salad
Depending on how many people you are making this for, you will need to adjust your quantities. This salad will serve two and you will not leave the table hungry. As I have said before, I am a huge Salmon fan. I am determined to try it in everything. Well, maybe not everything. Chocolate doesn’t seem a very logical host, but you get the point.
1 pound of fresh salmon, washed, bones removed and cut into two filets
1 cup of whole pecans
Approximately 6 ounces of Goat cheese
Approximately 4 or 5 cups of mixed field greens (Mesculin greens)
1 medium Red onion, thinly sliced
4 hard-boiled eggs, sliced into wedges
1 Avocado, peeled and sliced into thin strips
1 Mango, peeled and sliced into thin strips
1 ripe tomato, diced
1/4 cup butter
2 Tbsp. sugar or sweetener
½ cup honey
½ cup Dijon mustard
Melt remaining butter. Place Cajun seasoning in a small bowl. Brush both sides of salmon with melted butter, and sprinkle each with Cajun seasoning so all sides are covered (not too heavy). Brush another layer of butter on one side, and place in preheated heavy skillet over high heat, butter side down for 2-4 minutes until blackened. Drizzle with remaining butter, turn over and repeat other side until blackened (2-3 minutes), until fish easily flakes with fork. Top each salad with a salmon filet, drizzle with honey mustard and you have got a quick, delicious and easy meal.
Mix together Dijon mustard and honey and set aside for your dressing. In a small sauté’ pan, melt one or two Tbsp. of butter over medium/high heat, add pecans and toast lightly. Be careful not to burn. Sprinkle with sugar, toss well and set aside.
Assemble two plates with your salad greens, top with onions, tomatoes, avocado, Mango, pecans and crumbled goat cheese. Surround each salad with egg wedges.
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