Blackened Salmon With Kale & Quinoa Salad
I’m going light & healthy today!
Recently I’ve been cooking a lot of comfort food because well, I need comfort. It’s hard out here. But now more than ever it’s super important to keep our immune system strong. Health is literal wealth in 2020. So, today I made something nutritious as well as delicious. & not to mention colorful! I knew I wanted grilled salmon. The kale & tomatoes needed to be eaten so I decided to jazz them up. The salmon is blackened with smoked paprika while the salad is loaded with quinoa, kale, tomatoes, cucumber, corn, avocado, Greek yogurt & a little feta cheese. This dish is super easy & only takes 30 minutes to make. Perfect for any night. It’ll leave you full, satisfied & feeling guilt free.
“Blackening” is a Cajun technique which the fish is coated in a layer of a herb/spice blend then cooked on a high heat. It doesn’t burn it but creates a lovely coat which protects the meat inside. For my mix I used smoked paprika, garlic powder, thyme & lemon zest. Cook in a skillet on medium-high heat for about 3-4 minutes on each side.
I love a hearty salad. I also had a lot of fresh produce to use so I threw a few of my favorite things in a bowl then made a Greek yogurt dressing to living things up. You can eliminate any of these components you don’t like & add any that you prefer!
Ingredients:
1 lb skin on salmon (cut into 4 pieces)
2 tbsp olive oil
1 tbsp smoked paprika
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp salt & pepper
zest of 1 lemon
Kale & Quinoa Salad:
2 cups kale, chopped
1/2 cup cooked quinoa
1/4 cup fresh corn
1/4 cup cucumber, sliced
1/4 cup cherry tomatoes, sliced
1/2 a avocado, diced
3 tbsp feta cheese
Greek Yogurt Dressing:
1 cup plain greek yogurt
juice of 1 lemon
1 tsp garlic, paste form or minced
1 tsp honey
dash of salt
In a large gallon size zip-top bag or bowl, combine olive oil, smoked paprika, garlic powder, thyme, salt, pepper & lemon zest. Add the salmon & toss to coat.
Heat skillet over medium-high heat. Add the salmon, skin side facing up. Sear the salmon for 3-4 minutes then flip & continue cooking for another 3-4 minutes. You can cook longer to reach your desired doneness if need be. Cooking times will vary depending on the size of your salmon.
Make the salad. In a small bowl, combine the yogurt, lemon juice, garlic, honey & a large pinch of salt. Mix together throughly.
In a large bowl add kale & massage with a few tablespoons of the yogurt sauce. Add avocado, quinoa, corn, tomatoes & feta then gently toss to combine. Divide the salad among plates & top with salmon. Serve with the remaining yogurt sauce on the side.
Enjoy!
