tablespoon vinaigrette dressing (homemade is best)
Serving Size: 1 (529) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 251 g51 %
Total Fat 27.9 g43 %
Saturated Fat 8 g39 %
Cholesterol 101.7 mg
Sodium 836.4 mg
Dietary Fiber 4.7 g18 %
Sugars 13.1 g52 %
Protein 40.1 g
To Make The Greek Salad: Chop lettuce. Using a large bowl, add each of the above ingredients in reverse order topping with olives last. Toss and serve with vinaigrette to taste. Refrigerate.
To Make The Blackened Salmon: Rinse salmon with water and place in a medium sized bowl. Pour orange juice and 1/2 freshly squeezed lime juice over salmon. Cover and allow salmon to sit in refrigerator for 10 minutes.
In another bowl, mix spices for the blackening rub by combining all dry ingredients and freshly chopped garlic.Remove salmon from bowl and excess liquids. Apply blackening rub to both sides of salmon fillets.
Preheat oven to 350°F.
Heat a cast iron skillet on medium-high heat until very hot ; coat with olive oil. Flash fry salmon for about five minutes until browned on both sides.
Remove skillet from heat, add unsalted butter and sprinkle salmon with brown sugar and 1 tablespoon vinaigrette. Put skillet with salmon in the preheated oven and bake uncovered for 10 minutes.Remove and cool. For added zesty flavor, squeeze remaining lime juice over salmon, if desired.