1/8teaspoonfreshly cracked or coarse ground pepper (just a few twists from the pepper grinder)
Salmon Salad
6cupschopped romaine lettucerinsed and dried
1avocado, sliced
1/2cupcherry or grape tomatoes
1/2red onion, thinly sliced
1orange, cut into small wedges
optional: slivered almonds (for crunch)
Instructions
Preheat Grill: Prepare your grill for two-zone cooking, targeting 500 degrees F over the direct heat or as the ambient temperature inside the grill. This will allow a hot side for the sear and blackening, and a cooler side to finish the salmon. Use the same method on the gas grill.
Make the Blackening Seasoning: Combine the blackening spices together in a small bowl and mix. Coat the salmon with olive oil and then liberally apply the spice.
Make the Dressing: In a small jar, add all the dressing ingredients and cover with a lid. Shake until incorporated.
Grill Salmon: Grill the salmon flesh side down first to get the blackened sear and cover grill. The sear should take about 4 to 5 minutes.
Flip the salmon skin side down over direct heat and cover grill. The skin will absorb a lot of the heat and may get crispy which is normal. After 4 minutes, check the temperature of the salmon. Pull the salmon when the internal temperature of the salmon in the thickest part is between 135 and 140 degrees F using an instant read thermometer like the Thermoworks MK4 Thermapen.
If the salmon is not yet at temperature after 4 – 5 minutes then place the salmon over indirect heat and finish cooking until the internal temperature is reached.
Prepare Salad: Toss the greens and salad ingredients with the vinaigrette. Portion the salad mix on four plates and then place a peice of warm salmon over the top.
Notes
The easiest way to manage the salad so the salmon is still warm is to make the rub, dice the salad ingredients, and mix vinaigrette before the salmon goes onto the grill.That way you can have the salad ready to dress and plate as the salmon comes off the grill.