Blackened Salmon and Blueberry Salad

Serves 6

Blackened Salmon and Blueberry Salad

By Camille Styles


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


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.

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