Blackened Salmon with Salad (Printable Version)

Savory blackened salmon served with a fresh tomato-cucumber avocado salad, perfect for a simple, bright dish.

# Ingredients Required:

→ Blackened Seasoning

01 - 15 g ground paprika (regular or smoked)
02 - 0.5 g ground cayenne pepper (adjust 0.25-1 tsp to taste)
03 - 5 g onion powder
04 - 5 g sea salt or kosher salt
05 - 5 g light brown sugar
06 - 1.25 g ground black pepper
07 - 1.25 g dried thyme
08 - 1.25 g dried basil
09 - 1.25 g dried oregano

→ Salad Topping

10 - 1 Persian cucumber, diced (~120 g)
11 - 300 g cherry tomatoes, halved
12 - 1 avocado, peeled, pitted, and chopped
13 - 15 g chopped fresh parsley
14 - Juice of 1 lemon (~30 ml)
15 - Olive oil, drizzle (about 15 ml)
16 - Salt and ground black pepper, to taste

→ Salmon

17 - 680 g salmon fillet, pin bones removed, skin on or off (or 4 portions of 170 g each)
18 - 15-30 ml olive oil
19 - 15 g unsalted butter
20 - Lemon wedges, for serving

# Guide to Cooking:

01 - Combine paprika, cayenne pepper, onion powder, salt, brown sugar, black pepper, thyme, basil, and oregano in a small bowl and mix thoroughly.
02 - If using a large salmon fillet, cut into four equal portions of approximately 170 grams each.
03 - Pat salmon dry with paper towels. Generously coat both sides of the fillets with the blackened seasoning, lightly pressing the spices to adhere.
04 - Heat a heavy-bottomed pan or cast-iron skillet over medium-high heat until hot. Add olive oil and butter, allowing butter to melt. Remove pan from heat momentarily and place salmon fillets flesh-side down in a single layer. Return pan to heat and cook for 2-3 minutes. Flip the fillets carefully; if skin-on, cook skin-side down for 4-5 minutes until crispy. If skinless, cook for an additional 2 minutes or until salmon flakes easily and is cooked through.
05 - Combine diced cucumber, halved cherry tomatoes, chopped parsley, lemon juice, olive oil, salt, and pepper in a bowl. Mix well and refrigerate until ready to serve. Add avocado just before serving to prevent discoloration.
06 - Arrange cooked salmon on a serving platter. Top with the salad mixture and serve with lemon wedges on the side.

# Extra Suggestions:

01 - Adjust cayenne pepper quantity to control heat intensity. Add avocado to salad just before serving to maintain freshness.

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