Blackened Salmon Peach Salad
Summer / Spring / Coconut Oil / Grill / Main Dish / Tieghan /
If you’re looking for a flavorful, fresh, easy-to-make salad, then this is it! It’s super fast to whip up and crazy good. Using coconut oil just bumps up the goodness even more! The homemade blackened seasoning on the salmon sets this salad apart and the peach perfectly complements the fish.
PREP, COOK, TOTAL TIME
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
1 pound fresh skin on salmon
1 tablespoon LouAna® 100% Pure Coconut Oil, melted
1/4 cup brown sugar
1 tablespoon smoked paprika
1 teaspoon chili powder
1/4 to 1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon pepper
4 cups arugula
2 whole peaches or nectarines, sliced thin
1 cup tom-tom (grape) tomatoes, halved
1 zucchini, chopped
1/4 cup fresh basil, chopped
1/4 cup balsamic vinegar
1/4 cup coconut oil, melted
1 tablespoon honey
1/2 a lemon, juiced
Salt and pepper, to taste
4 ounces blue cheese or Feta, crumbled
In a small bowl combine the brown sugar, smoked paprika, chili powder, cayenne, garlic powder, basil, thyme, salt and pepper. Rub the salmon with 1 tablespoon of melted LouAna Coconut Oil and then cover with the blackened seasoning rub. Place the salmon in fridge.
In a small bowl or glass jar whisk together the balsamic vinegar, 1/4 cup melted coconut oil, honey, lemon juice and a pinch of salt and pepper. Set aside.
In a large bowl add the arugula, peaches, zucchini and basil. Toss well and set aside.
Preheat your grill to high heat.
Remove the salmon from the fridge and grill (or broil, whatever you prefer) for 3 to 4 minutes, flip and cook another 2 to 3 minutes.
To serve plate the salad and top each salad with a piece of salmon. Sprinkle with blue cheese (or Feta) and drizzle with the dressing.
Blackened Salmon Peach Salad Recipe photo credit: Tieghan Gerard