Blackened Salmon Salad

By jkenb

Ingredients

• 1/4 cup fresh-squeezed lemon juice
• 2 Tbsp. white wine vinegar
• 1 tsp. dehydrated chopped shallots
• 1/4 cup olive oil
• 3 Tbsp. vegetable or canola oil
• 1 Tbsp. water
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 6 salmon fillets, skin on*
• 11/2 cup unsalted butter, melted
• 1/4 cup Savory Spice Shop Cajun Style Blackening Seasoning
• 11/2 lbs. spring lettuces
• 3 thin slices red onion, cut into quarters
• 3 hard-cooked eggs, sliced
• 9 red or yellow grape tomatoes, halved lengthwise
• 11/2 cups sliced black olives
• 1/2 cup capers
• 12 peperoncini (also called Tuscan peppers; they are mild and shouldn't be confused with banana peppers, which are hot)

Preparation

Step 1

In a bowl whisk together lemon juice, vinegar, shallots, olive oil, vegetable/canola oil, water, salt and pepper for salad dressing. Cover and set aside.
Preheat a cast iron or heavy-bottomed skillet. Allow fillets to come to room temperature. Rub some of the butter on both sides of each fillet. Sprinkle seasoning on both sides. Before laying fillets in the skillet, drizzle half the remaining butter over each one. Cook buttered-side down for 3-4 minutes on one side, turn, and drizzle the remaining butter on the other side for another 2-3 minutes. Remove from skillet and set aside.

In a large salad bowl, toss together lettuces with some of the salad dressing. Divide greens among six plates or bowls. Top each with red onion, egg slices, tomato halves and sprinkles of black olives and capers.

Arrange 2 peperoncini on each plate, stem side out.
Lay a fillet over each salad and serve the remaining dressing in a bottle with a stopper so it can be easily shaken in case diners want additional salad dressing.

*Islanders eat salmon with the skin. If you want to eat island-style, place the skin side down first in the skillet; then, when you turn the fish, the skin will be crisp and quite delicious. If you're finicky, don't worry; the skin will come right off.