Blackened Salmon Salad with Honey Mustard Vinaigrette

I think I’m going to start my own tradition of making a big salad for dinner on Mondays.  Nothing takes away your weekend guilt like a big healthy salad choc-full of nutrition.  The problem is, usually I hate salads for dinner.  I know, I’m the worst pescetarian ever.  But usually they’re just so boring!!  Too lettucey and not enough flavor, and I’ll be starving again 30 minutes later.  BUT this Blackened Salmon Salad with Honey Mustard Vinaigrette is the opposite of that.  I’ve made this a few times before, and I can’t get over how flavorful and yummy it is!  I would eat this salad even if I wasn’t trying to erase my weekend guilt!  It’s that good.  AND it’s seriously healthy and packed with protein, so you can stay full until your next meal.  And by making the dressing yourself you can cut out all the chemicals and preservatives, which is an added bonus I guess.

The past few months I’ve been really trying to be good and eat salad every day for lunch.  I don’t mind salads for lunch really, because they’re quick and can be tasty.  But when it comes to choosing between a salad for dinner and something else hot, carby, and cheesy, my cravings typically tend to sway towards the hot/carby/cheesy type.  And I honestly rather die than order a salad at a restaurant.  Something about it just seems so, so wrong.  Especially because it literally costs a restaurant maybeee $1.75 for the ingredients in a salad and they charge you $18, and not to mention my willpower is not strong enough to intentionally order a salad when there are other more succulent options staring at me from the menu.

My point is, I’m not a salad fanatic.  Which is why when I say this salad is delicious I really mean it.  It doesn’t even feel like a salad when you eat it, it’s so good it feels like it’s not healthy!  But it is!  Without further ado I’ll tell you how to make it:


Blackened Salmon Salad with Honey Mustard Vinaigrette (serves 2)


For salad:

  • Greens of your choice (I used spinach and romaine, but baby greens would be good)
  • Cherry tomatoes, chopped in halves
  • 1/4 red onion, sliced
  • 2 hardboiled eggs
  • 1/2 an avocado
  • 3/4 cup frozen sweet corn
  • Two skinless salmon filets
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1 Tbsp olive oil

For dressing:

  • 1/2 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 1/4 cup Dijon mustard
  • 1/2 cup honey
  • 1 clove garlic
  • 1/4 tsp pepper
  • 1/4 tsp salt


Start by making the dressing.  Combine all the ingredients in a jar or bottle, and shake vigorously.  Refrigerate the dressing while preparing the salads.  Next, mix together in a small bowl the cumin, chili pepper, black pepper, paprika, and garlic salt.  Coat the salmon fillets thickly with this spice mixture, and pack it lightly into the fish so that it does not fall off.  Then, after chopping all the vegetables, distribute the vegetable components evenly between two bowls, all except for the corn.  While you do this, heat the olive oil in a large pan over medium high heat.  When the salads are prepared (except for the corn and the salmon) and the oil is hot, place the salmon in the pan and cook for about 4 minutes on each side, or until the fish flakes easily with a fork.  Remove the salmon from the heat and onto a plate.  In the same hot pan, add the corn kernels.  Cook for about 5 minutes until slightly colored from the leftover spices.  Add corn to the salad, and top with the salmon.  Top with your desired amount of dressing.  Eat and feel healthy!







One Comment Add yours

  1. Pamela Fulgham-Frye says:



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