Blackened Salmon Salad with Strawberry Peppercorn Vinaigrette

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.

📝 Ingredients

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

1. 1--- FOR THE STRAWBERRY PEPPERCORN VINAIGRETTE: ---
2. 2Combine all ingredients in a jar (that has a tight fitting lid) shake well to combine.
3. 3--- FOR THE SALMON: ---
4. 4Preheat your oven to 400℉ (or 200℃) and place the salmon filets on a parchment lined baking sheet.
5. 5Pat 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.
6. 6Once baked, lightly spray with olive oil one more time and gently squeeze half a lemon over top. Allow the salmon to cool before plating.
7. 7--- FOR THE SALAD: ---
8. 8While the salmon cools, divide the salad greens, onions, blue cheese, pecans and pickled strawberries among plates.
9. 9Place 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.