Hello everyone! Today we bring
you a versatile, HEALTHY recipe, to help you get back on track after the
holidays. This blackened salmon, and the dish I created to serve it in, is
inspired by a fav restaurant of mine here in Mpls., The Capital Grille. Although
a traditional steak place for dinner, they have an amazing cobb salad on their
lunch menu. In a previous life I would lunch their weekly, and almost
always got this salad. You could choose your protein I liked their blackened
salmon because it is something I would rarely cook at home, and had an amazing
flavorful crust. This meal was easy, and now maybe I will eat it at home
once a week!
Servings: 2
Servings
Size: 2 salads, each with 3 oz salmon, 1
egg, 1 full tomato, 1/2 oz blue cheese and 1 t. olive oil
Points
Plus: 10 pp
Prep
Time: 10 minutes
Cook
Time: 12 minutes
Level
of Difficulty: Easy
Rating: 5 stars - Excellent!
6 oz raw WILD salmon
2 1/2 T. paprika
3/4 t. cayenne pepper
1 t. dried thyme
1/2 t. garlic powder
1 1/2 t. kosher salt
1 T light butter
1 lemon, cut in half
4 cups of lettuce, washed and
chopped
2 eggs, hard boiled and sliced
2 tomatoes, sliced
1 oz good quality blue cheese,
divided into two pieces
2 t. olive oil
Salt + Fresh ground pepper
Instructions
Preheat your oven to 400
degrees. In a shallow bowl mix together
your paprika, cayenne, thyme, garlic powder and salt. Cut your salmon filet in half, so that each
filet is about 4 oz. In another shallow bowl melt your butter and add a squeeze
of lemon juice. Take the first filet and dip it into the butter, and then the
spice mixture. Use your hands to be sure
it is completely covered with spices.
Heat a non-stick skillet and
cook the filets on your stovetop, about 2 minutes on each side. Transfer your filets to an oven safe dish (or
use a dish that can be used both on the stovetop and in the oven) and back them
for about 8 minutes.
While salmon is baking, arrange
your plate! Put down lettuce, and then arrange your egg, tomato and cheese
around the outside. When the salmon is
done remove it from the oven and place in the middle. Drizzle each salad with 1 t. olive oil, a bit
of kosher salt and fresh ground pepper.
Tip
I didn’t know this until
yesterday, but salmon is best right out of the oven (hence reheated salmon is
gross J). So find a buddy to share
this salad with, or only cook the amount you will eat fresh.
XOXO - Katie
XOXO - Katie
