Blackened Salmon Caesar Salad
Blackened salmon, mixed greens, crispy capers, tomatoes, shaved parmesan cheese, tortilla strips and a southwest Caesar dressing make up this delicious salad.
Servings: 1 serving
Ingredients
For the Salmon
- 6 ounce salmon filet Bigger or smaller pieces work as well
- 1 tablespoon oil For cooking the fish
For the Blackened Seasoning
- 1/2 teaspoon celery salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- pinch of black pepper
For the Salad
- 2 generous handfuls spring mix or mixed greens
- 1/2 tomato - diced
- 2 tablespoons shaved parmesan cheese
- 3 tablespoon salad topper tortilla strips I love the southwest seasoned ones but any will do
For the Crispy Capers
- 1 tablespoon capers - no liquid
- 1 teaspoon corn starch
- 2 tablespoon oil to cook in
For the Southwest Caesar Salad Dressing
- 2 cloves garlic
- 1 teaspoon Dijon mustard
- 1/4 teaspoon chili powder
- 1/8 teaspoon black pepper
- 1/4 teaspoon cumin
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons oil any flavor neutral oil like grapeseed or avocado
- 1 tablespoon vinegar
- 1 tablespoon parmesan cheese grated
- pinch of salt
Instructions
- Add all of the blackened seasoning together in a small bowl and mix well.
- Sprinkle the salmon with the seasoning on the top and bottom.
- In a skillet, add oil and cook skin down at first then flip over and cook until salmon is at your desired doneness, the seasoning will turn black.
- To make the crispy capers, toss capers in cornstarch so they are coated and then in a pan, add oil and fry the capers until crispy. Once done, set on a plate and set aside.
- Add mixed greens, tomatoes , parmesan cheese, tortilla strips, crispy capers and blackened salmon on top.
- Add all ingredients into a blender, blend until smooth and then add on top of the salad.
- Enjoy!