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Cali Coast Salad with Grill-Blackened Salmon

Festive, Fruity and Fiery

Cali Coast Salad with Grill-Blackened Salmon

Printable Version

Prep: 15 mins  |  Total: 30 min
Serves: 4
By: Dara Chapman

Ingredients

  • For the Salad:
  • 1 lb coho or keta salmon
  • 1 teaspoon blackening seasoning
  • ½ teaspoon salt
  • ½ head romaine lettuce, sliced thin
  • ½ head red cabbage, sliced thin
  • 1 avocado, diced
  • ½ small red onion, sliced thin
  • 1 cup shredded sharp white cheddar
  • 1 cup pineapple salsa, or 1 cup diced pineapple mixed with cilantro and minced onion
  • 2 corn tortillas, cut into strips
  • 3 tablespoons canola oil
  •  
  • For the Buttermilk Cilantro Dressing:
  • ¼ cup buttermilk
  • 3 tbsp mayo
  • 3 tbsp sour cream
  • 1 tbsp lime juice
  • 1 garlic clove, crushed
  • 1 tbsp minced cilantro
  • 1 tablespoon olive oil
  • Salt & pepper to taste

Directions

Prep the Grill

Preheat the grill over high heat.

Scrape the grill grates clean and coat the grates with a thin coating of high-heat oil such as canola.

Season the Salmon

Season salmon fillet with the blackening seasoning and salt

Grill the Salmon

Grill the salmon, flesh side down for 5 minutes. Flip, then cook for another 3-4 minutes until cooked through. A thin fillet of salmon will need less time to cook on both sides.

Make the Dressing

Whisk all of the dressing ingredients together. Season with salt & pepper to taste.

Mix the Salad

In a large bowl combine the lettuce, cabbage, red onion, avocado, sharp cheddar, and pineapple salsa.

Make the tortilla Strips

Heat the canola oil over medium high heat in a skillet. Fry the tortilla strips until crispy. Remove the tortilla strips to a paper towel-lined plate and season with salt.

Serve

Toss the salad with the dressing and serve in individual plates topped with flakes of the blackened salmon. Garnish with crispy tortilla strips.

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