This hearty blackened salmon salad is a wonderful single bowl meal. It has roasted salmon, arugula, quinoa, veggies, and a slightly spicy and sweet horseradish dressing. The dressing gives this salad a real kick!
Ingredients
1 ½poundfilet salmon
1tablespoonblackening seasoning
1tablespoonolive oil
4cupsbaby arugula
2cupschopped purple cabbage
1cupquinoa, cooked and cooled
1medium cucumber, sliced
1cupsweet corn
Horseradish Dressing:
½cupbuttermilk
½cupsour cream
¼cupchives
1-2teas horseradish paste
1tablespoonhoney
1tablespoonlemon juice
Salt and Pepper
Instructions
For dressing, Whisk together buttermilk, sour cream, chives, horseradish, honey, lemon, and a pinch of salt and pepper. I reccomend starting with 1 teaspoon of horseradish paste and then adding more if you want more of a kick.
For salmon, Preheat oven to 400˚F. Remove pinbones from salmon with some tweezers (if they are there), then cut salmon into 4 ounce portions so it roasts faster. Drizzle with olive oil, blackening seasoning, salt and pepper. Roast for 8-10 minutes until the salmon easily flakes apart.
To finish salad, Cook quinoa in water according to directions on package. I like to boil it for 12-15 minutes and then drain off any extra water using a mesh strainer. Then return the quinoa to the pot, cover off the heat, and let steam for 3-4 minutes. Then fluff with a fork and allow to cool in a large bowl.
Toss quinoa with arugula and add the corn, cucumber, and purple cabbage.
Divide salads between bowls and top with salmon and then drizzle with dressing. You can also flake salmon into the salad if you prefer.
Leftovers are best stored separately (the salmon and the salad) and combined before serving. Dress right before serving as well. Salad will keep for 3-4 days in the fridge if stored correctly.