Blackened Salmon on My Salad
First, I tossed together romaine lettuce, green onions and ripe roma tomatoes for a simple salad that I topped with my favorite salad dressing (chunky blue cheese).
Next, I took a skinless salmon fillet (this one was wild Copper River salmon from Alaska, but I have also used frozen salmon [thawed, of course] with great results), rinsed it in running water and patted it dry. Then I sprinkled both sides with blackening spices (cayenne, smoked paprika, thyme, white pepper, cracked black pepper, salt) and fried it in a bit of canola oil; about 2 minutes per side.
Last, I plopped that beauty right on top of my salad, poured myself an icy drink, and relaxed in front of the oscillating fan. It was an all-around "win": the stove was on for less than 5 minutes; I was in the kitchen for less than 15; and I still ended up with a great meal!
This is cool food for hot weather.
