Blackened Salmon Salad With Cilantro Vinaigrette

• FOR THE FISH:
• 4 whole (Individual Serving Size) Salmon Fillets
• 4 teaspoons Blackening Seasoning
• 3 Tablespoons Olive Oil
• FOR THE SALAD:
• 1 cup Cilantro (leaves Only)
• 1 Tablespoon Dijon Mustard
• 1/4 cups Apple Cider Vinegar
• 2 cloves Garlic
• 2 Tablespoons Brown Sugar
• 1/2 cups Olive Oil
• Salt And Pepper, to taste
• 8 cups Lettuce
• 2 whole Mangoes, Peeled, Pitted, Diced
• 2 whole Avocados, Peeled, Pitted, Diced Into Bite-size Pieces
• 1 whole Bell Pepper, Stem And Seeds Removed, Diced Into Bite Size Pieces

1. Pat each salmon fillet with 1/4 of the blackening seasoning on the flesh side only. Heat the oil in a large saute pan over medium heat and cook the fillets flesh side down for 3-5 minutes until they are blackened, firm and cooked all the way through. Remove from heat.
2. Combine cilantro, Dijon, vinegar, garlic and brown sugar in a food processor and blend until pureed. Slowly add the oil while blending. Season to taste with salt and pepper.
3. Put lettuce on 4 plates. Top lettuce with mango, avocado, bell pepper, a salmon fillet, and drizzle with dressing. Serve immediately.

fish, salmon, blackening seasoning, olive oil, salad, cilantro, dijon mustard, ubc, garlic, brown sugar, olive oil, salt, mangoes, avocados, bell pepper

Taken from tastykitchen.com/recipes/salads/blackened-salmon-salad-with-cilantro-vinaigrette/ (may not work)