Hawaiian Citrus Blackened Salmon Salad

Hawaiian Citrus Blackened Salmon Salad

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.
    Servings
    4people
    Cook Time
    30minutes
    Meal Plan
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    Servings
    4people
    Cook Time
    30minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1tablespoon paprika
    • 1teaspoon cayenne pepper
    • 1teaspoon dried thyme
    • 1teaspoon dried oregano
    • 1teaspoon sea salt
    • 4 (6-ounce) pieces salmon, skin on
    • 1tablespoon olive oil
    • 2cup arugula
    • 2cup butter leaf or other spring lettuce, torn into bite size pieces
    • 1 naval orange, peeled and sliced
    • 1 pink grapefruit, peeled and sliced
    • 1cup fresh strawberries, hulled and sliced
    • 1 mango, peeled, pitted and sliced
    • 1/2cup chopped walnuts, toasted
    • 1cup blue cheese, crumbled **
    • 1/3cup total of fresh squeezed grapefruit and orange juice
    • 2tablespoon honey
    • 2tablespoon apple cider vinegar
    • 1/2teaspoon sea salt
    • 1/8teaspoon ground black pepper
    Instructions
    1. Preheat the grill to medium. ***
    2. In a small bowl, combine the paprika and following 4 spices (through sea salt). Put the blackened spice rub on a plate and coat the salmon pieces, 1 at a time, on the flesh side only.
    3. Drizzle the spiced side of each salmon portion with a little olive oil and cook covered on the grill, skin side down, for 5 minutes. Flip and cook an additional 5 minutes, covered. Remove to a plate, cover to keep warm until ready to add to salad.
    4. Assemble the salad ingredients while the salmon cooks: Place the arugula and butter leaf lettuce in a large salad bowl. Arrange the navel oranges slices and the following 3 ingredients (through mango slices) on top. Sprinkle the toasted walnuts and blue cheese crumbles over the lettuces and fruit. Either drizzle the citrus vinaigrette over the salad and place on individual plates or have each person add their own dressing. Serve 1 salmon piece on top of each salad portion.
    5. To make the citrus vinaigrette: combine the orange juice and the remaining ingredients in a small bowl. Whisk well until honey is dissolved and all ingredients are combined.
    Recipe Notes

    *In place of the dried thyme, try 10 sprigs of fresh thyme, leaves removed and chopped. In place of dried oregano, use1 tablespoon fresh oregano, chopped.

    **If your family is not a big fan of blue cheese, try feta cheese in its place; just as yummy!

    ***In the cooler months, prepare the salmon under the broiler. Broil the salmon in the oil and blackened rub on a lightly oiled broiler pan for 6-8 minutes.

    Blackened chicken breasts or tuna steaks would be a great substitute for the salmon. Try white beans in place of the salmon for a vegetarian option.

    If you want some carbs, Hula Bay serves a large cheesy garlic wedge with the salad.

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