Blackened Salmon Salad
4(6 ounce) salmon fillets
2 Tablespoons blackening seasoning
1/4 cup vegetable oil
2 Tablespoons minced shallots
1 Tablespoon minced garlic
1/4 cup freshly squeezed lime juice
2 teaspoons honey
1/2 cup olive oil
1 teaspoon salt
1 teaspoon black pepper
3 cups cooked quinoa
1 cup diced cucumbers
1 cup cherry tomatoes, cut in half
1 cup arugula
1 cup diced avocado
Add the blackening seasoning to a shallow bowl.
Press each salmon fillet, meat side down into the blackening seasoning to coat.
Heat a large heavy bottomed skillet or cast iron skillet over medium high heat, add the oil.
Place the salmon flesh sound down into the pan, do not overcrowd, and cook for 3-4 minutes.
Carefully flip the salmon and continue to cook for 3 more minutes.
Remove the salmon from the pan and let rest.
Add the shallots, garlic, lime juice, honey, salt and pepper to the bowl of a food processor fitted with the steel blade.
Pulse for 30 seconds.
Slowly add the olive oil to the spout of the bowl with the processor on low until combined.
Add the quinoa, cucumbers, tomatoes, and arugula to a large mixing bowl, stir to combine.
Slowly add the vinaigrette to the bowl and stir to coat.
Add the avocado, stir and serve with the blackened salmon.