Description
A vibrant, crunchy salad featuring blackened Cajun salmon, creamy avocado, briny capers, and a rich tahini dressing.
Ingredients
Scale
- For the Salmon:
- 4 (6 oz) skin-on salmon fillets
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
- Salt and black pepper to taste
- For the Salad:
- 6 cups mixed greens (such as romaine, arugula, and spinach)
- 1 large avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced red onion
- 2 tablespoons capers, drained
- 1/4 cup toasted pumpkin seeds
- For the Tahini Dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water (more as needed for consistency)
- 1 tablespoon maple syrup or honey
- 1 small garlic clove, minced
- Salt to taste
Instructions
- Prepare the dressing: In a small bowl, whisk together tahini, lemon juice, water, maple syrup, garlic, and salt until smooth. Add more water if needed to reach a pourable consistency. Set aside.
- Season the salmon: Pat salmon fillets dry. Season both sides with Cajun seasoning, salt, and pepper.
- Cook the salmon: Heat olive oil in a large non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes for medium, or until desired doneness. Remove from heat and let rest.
- Assemble the salad: Divide mixed greens among plates. Top with avocado slices, cherry tomatoes, red onion, capers, and pumpkin seeds.
- Finish: Place a salmon fillet on each salad. Drizzle generously with tahini dressing. Serve immediately.
Notes
For extra crunch, add crumbled tortilla chips or fried shallots. The dressing can be made ahead and refrigerated for up to 3 days.
Nutrition
- Calories: 520 kcal
- Sugar: 6 g
- Fat: 32 g
- Carbohydrates: 18 g
- Protein: 38 g