Greek Salad With Blackened Salmon Recipes

Steps:

• To Make The Greek Salad: Chop lettuce. Using a large bowl, add each of the above ingredients in reverse order topping with olives last. Toss and serve with vinaigrette to taste. Refrigerate.
• To Make The Blackened Salmon: Rinse salmon with water and place in a medium sized bowl. Pour orange juice and 1/2 freshly squeezed lime juice over salmon. Cover and allow salmon to sit in refrigerator for 10 minutes.
• In another bowl, mix spices for the blackening rub by combining all dry ingredients and freshly chopped garlic.Remove salmon from bowl and excess liquids. Apply blackening rub to both sides of salmon fillets.
• Preheat oven to 350°F.
• Heat a cast iron skillet on medium-high heat until very hot ; coat with olive oil. Flash fry salmon for about five minutes until browned on both sides.
• Remove skillet from heat, add unsalted butter and sprinkle salmon with brown sugar and 1 tablespoon vinaigrette. Put skillet with salmon in the preheated oven and bake uncovered for 10 minutes.Remove and cool. For added zesty flavor, squeeze remaining lime juice over salmon, if desired.
• Serve salmon with salad.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Pat salmon dry with paper towels. Coat lightly in 1 tablespoon grapeseed oil. Season with blackened seasoning.
• Heat remaining grapeseed oil in a cast iron skillet over medium heat until it starts to smoke. Be sure to turn on your oven vent. Put salmon in the skillet and cook until it flakes easily with a fork, 4 to 4 1/2 minutes on each side (turning only to flip to the other side). Set salmon aside and let cool while you mix up the pasta salad.
• Combine drained pasta, pineapple, cucumber, onion, olives, broccoli, Brussels sprouts, banana peppers, bell peppers, tomato, and thyme in a large bowl. Mix well. Mix in mayonnaise and salad dressing, adjusting to taste. Flake the salmon and gently fold into the pasta salad.

Steps:

• Combine seasonings in a medium bowl.
• Rinse fish and pat dry. Coat thoroughly with seasonings, pressing into flesh.
• Spray both sides thoroughly with non-stick vegetable spray after coating.
• Cook in a hot nonstick or cast iron skillet, on grill or under broiler for 10 minutes per inch of thickness. Turn halfway through cooking. Set aside to rest.
• Add lettuce, half of Parmesan cheese and slightly more than half of dressing to a large salad bowl. Add croutons and toss gently and thoroughly to evenly coat greens.
• Distribute mixture between 4 serving plates. Top each salad with a piece of salmon, sprinkle with additional cheese and garnish with lemon.
• Grind black pepper over top if desired. Serve with additional dressing if needed.
• Note: I prefer the sizzle of pan frying and using 1 tablespoon each butter and vegetable oil.