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Blackened Salmon Salad with Strawberry Peppercorn Vinaigrette l SimplyScratch.com #blackened #salmon #salad

Blackened Salmon Salad with Strawberry Peppercorn Vinaigrette

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In this Blackened Salmon Salad, spring salad greens, red onion, blue cheese, toasted pecans and pickled strawberries make for a light salad with robust flavors. Serves 4 entree portions.
Course Salads
Cuisine American
Keyword blackened seasoning, dressing, jam, pickled strawberries, salad, salmon, seafood, strawberry, vinaigrette
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings 4 servings
Calories 526
Author Laurie McNamara

Ingredients

FOR THE STRAWBERRY PEPPERCORN VINAIGRETTE:

  • 2 (heaping) tablespoons strawberry preserves
  • 3 tablespoons olive oil extra light
  • 1 tablespoon red wine vinegar
  • 1/2 lemon juiced
  • 1 teaspoon dijon mustard
  • kosher salt to taste (about 1/2 teaspoon)
  • 1 teaspoon black pepper freshly ground

FOR THE BLACKENED SALMON:

  • 4 salmon filets about 2 pounds total
  • olive oil spray
  • 4 teaspoons blackened seasoning
  • 1/2 lemon juiced

FOR THE SALAD:

  • 10 ounces salad greens spring mix
  • 1 small red onion thinly sliced
  • 3 ounces blue cheese crumbled
  • 1/4 cup chopped toasted pecans
  • pickled strawberries homemade

Instructions

FOR THE STRAWBERRY PEPPERCORN VINAIGRETTE:

  • Combine all ingredients in a jar (that has a tight fitting lid) shake well to combine.

FOR THE SALMON:

  • Preheat your oven to 400° and place the salmon filets on a parchment lined baking sheet.
  • Pat the salmon dry with paper towel before spraying with olive oil spray. Season with 1 teaspoon blackened seasoning per filet and baked on the middle rack for 12 to 14 minutes, give or take depending on thickness of your filets. The salmon is done when it is opaque and flakes easily.
  • Once baked, lightly spray with olive oil one more time and gently squeeze half a lemon over top. Allow the salmon to cool before plating.

FOR THE SALAD:

  • While the salmon cools, divide the salad greens, onions, blue cheese, pecans and pickled strawberries among plates.
  • Place the salmon down on top or to the side of the salmon and drizzle with the vinaigrette. Season with more salt and pepper to taste, if desired.

Nutrition

Serving: 1salad | Calories: 526kcal | Carbohydrates: 19g | Protein: 41g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Cholesterol: 109mg | Sodium: 411mg | Potassium: 1192mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1133IU | Vitamin C: 34mg | Calcium: 244mg | Iron: 4mg