Blackened Salmon and Blueberry Salad

Ingredients

for the salad:

• 6 salmon steaks (or however much salmon you think your guests will eat!)
• Williams-Sonoma Potlatch Seasoning or your favorite blackened seasoning mix
• 2 6oz bags of greens like arugula and mixed herb greens
• 1 5oz container of shaved parmesan
• 3 ripe avocados

for the candied pecans:

• 1 8oz bag pecans
• splash of agave syrup
• dash of cayenne pepper
• salt and pepper

for the dressing:

• 1/2 cup extra virgin olive oil
• 1/2 cup fresh squeezed lemon juice
• 3 tsp dijon mustard
• 4 green onion stems, diced up to the white ends
• salt and pepper, to taste

Instructions

for the salad dressing:

1. Dice the green onions into thin circles.
2. Add EVOO, lemon juice, mustard, green onions, and salt and pepper into a small mixing bowl. Whip together with a small wire whisk until the oil and lemon juice are mixed and no longer separating. Taste and adjust flavors to your liking.
3. Let sit in the refrigerator for a few hours before assembling salad.

for the pecans:

1. Warm up a non-stick sauté pan on low to medium heat. Add the pecans to pan.
2. Roast for a few minutes until slightly brown, stirring often so they don't burn.
3. Add a splash of the agave syrup so it lightly covers all of the nuts. Stir quickly, until the syrup thickens and coats the nuts like candy.
4. Add a dash of salt, pepper, and cayenne pepper (depending on how spicy you like them)
5. Remove from pan and let cool.

for the salmon:

1. Cover salmon with seasoning on the meat (not skin) side. A little extra never hurts and some always falls off.
2. Heat non-stick pan with a little EVOO on medium heat.
3. Place salmon steaks on the skin side and cover pan. Turn down to low-medium heat.
4. Let salmon cook on the skin side for 15-20 minutes or until the salmon flakes off with a fork.

for salad assembly:

1. Mix together greens.
2. Sprinkle blueberries, shaved parmesan, candied pecans, and avocado slices over greens.
3. Pour vinaigrette over salad.
4. Top with blackened salmon.