I try to eat fish about once a week because of how good it is for you, but it gets boring. One way to to make fish more interesting is to make it spicy. Enter blackened salmon! My favorite way to have blackened salmon is on top of a creamy Caesar salad. Something about the creamy dressing and the Parmesan cheese really works with the spicy salmon.

The secret to this easy recipe is using quality ingredients. You really can’t skimp with this recipe. I prefer the Simply Caesar dressing found in the produce section of the grocery. Also, make sure you use the shredded Parmesan cheese and not the powdered stuff. You don’t need to get too fancy and buy a block (you can if you want to) but the pre-shredded Parmesan in the deli will work perfectly. For the salmon you will want to get a good quality dark red salmon. If you can find wild-caught instead of farm-raised that’s even better! And for the cajun spice, I am spoiled with this great Gullah seasoning my family gets when we visit Charleston, SC. You can buy it online here or you can just grab what ever your grocery store has for Cajun or blackening seasoning.

Blackened Salmon Caesar Salad

Ingredients

salmon filets

Cajun spice (blackening spice)

romaine lettuce

shredded Parmesan cheese

crutons

Caesar dressing

Directions

On a greased baking sheet, lay down the salmon filets (skin side down if it has skin), spray the tops with cooking spray, and sprinkle each piece with a geneous amount of the seasoning.

Bake the salmon at 375° for 15-30 minutes, depending on the thickness of your filet, until it flakes with a fork.

While the salmon is baking, in a large mixing bowl add in the following order: dressing, Parmesan, romaine lettuce, and croutons. Using tongs, toss the salad until the dressing evenly coats all of the romaine lettuce pieces.

When the fish is done, top each salad with a blackened filet. Garnish with more Parmesan and a lemon slice.

Enjoy!

Much Love,

M