Blackened Salmon Salad with Berries & Pecans
Blackened Salmon Salad with Berries & Pecans
Brie Thompson
2
10 minutes
5 minutes
This is the salad I want for dinner when I'm craving something bright and a little bold. Salmon rubbed with Sweet Smoked Chili Rub and seared in Blood Orange Infused Olive Oil lands on spinach, juicy raspberries and blackberries, and crunchy pecans. A dressing of Blood Orange Infused Olive Oil, Vine-Ripened Raspberry White Barrel Aged Balsamic, and Lime Fresco Infused Sea Salt ties this blackened salmon salad together with sweet, tangy, citrusy flavor.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Salad
- 8 oz Wild Caught Salmon Fillet
- 1 Tbsp Sweet Smoked Chili Rub
- 1 Tbsp Blood Orange Infused Olive Oil
- 2 cups Spinach
- 2 cups Berries (Raspberries and Blackberries)
- ½ cup Pecans
Dressing
- ½ cup Blood Orange Infused Olive Oil
- ¼ cup Vine-Ripened Raspberry White Barrel Aged Balsamic
- 2 tsp Honey
- ¼ tsp Fresh Ground Black Pepper
- ¼ tsp Lime Fresco Infused Sea Salt
Directions
- Rub the salmon generously with Sweet Smoked Chili Rub. Heat Blood Orange Infused Olive Oil in a skillet over medium high heat. Sauté the salmon skin side up for 2 to 3 minutes. Flip the salmon and sauté until it flakes easily with a fork, about 2 minutes.
- Arrange the spinach, berries, and pecans on a platter. Flake the salmon with a fork and arrange on top of the salad.
- Whisk together the Blood Orange Infused Olive Oil, Vine-Ripened Raspberry White Barrel Aged Balsamic, honey, pepper, and Lime Fresco Infused Sea Salt in a small bowl. Drizzle the dressing over the salad. Serve immediately.