Ingredient: (6-ounce) pieces salmon, skin on

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Hawaiian Citrus Blackened Salmon Salad

This recipe is adapted from one of my favorite dishes at Hula Bay in Tampa, Florida. It’s crisp, fresh, and light but hefty in the good omega 3 fats naturally found in salmon. Try making this entrée salad in early spring when the citrus is as its peak and your body is just starting to awaken to the lighter eating that the new season ushers in.