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Blackened Salmon
citrus, jicama and avocado salad

Active: 35 min Total: 35 min
For a "blackened" look and flavor, we coat salmon in a quick spice rub and sear it at high heat. The salad it's served with is full of contrasting textures from crisp jicama and creamy avocados.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Blackened Salmon:
  • Salmon - 1 lb
  • Paprika (any variety) - 2 tsp
  • Black pepper - 3/4 tsp
  • Thyme, dried - 1/2 tsp
  • Salt - 1/2 tsp
  • Garlic powder - 1/4 tsp
  • Butter - 1 Tbsp
  • Limes - 1/2 , juice of
Citrus, Jicama and Avocado Salad:
  • Shallots - 1/2 clove , diced
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, cooking - 4 Tbsp
  • Jicama (sub green apple) - 1/2 root , matchsticks
  • Citrus fruit (grapefruit and oranges) - 2 , segments
  • Avocados - 2 , sliced
  • Pumpkin seeds (pepita) - 1/4 cup
  • Butter lettuce (sub Boston leaf or Romaine) - 5 oz

Nutrition Facts

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Prep

  1. Salmon - Rinse and dry fish. Combine paprika, black pepper, thyme, salt and garlic powder and rub over salmon (if your salmon is skin-on, just rub spices on the non-skin side).
  2. Make dressing - Dice shallots. Combine with vinegar, mustard and honey. Add oil while whisking. Season with some salt and pepper. (Can be done up to 3 days ahead)
  3. Jicama - Peel and julienne into matchsticks. (Can be done up to 2 days ahead)
  4. Citrus fruit / Avocados - Prep as directed.

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Make

  1. Heat a skillet or non-stick pan over medium-high heat. Add butter. Once butter melts, sear salmon until it flakes easily and is blackened on the outside, 3 to 4 minutes on each side. Squeeze lime juice over top.
  2. Toss together jicama, citrus fruit, avocados, pepitas and greens. Drizzle with dressing.
  3. Serve salmon with salad on the side. Enjoy!

Nutrition Facts

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