The first week of summer seems like an ideal time to spend a little time with some excellent main dish salads. And lest you think you'll be spending too much time in the kitchen instead of in the garden or hammock, fear not! These meals are absolutely delicious and quick too. It's everything you want in a summer meal. Let's take a look, shall we?
You'll want nice boneless pieces of salmon for this Cajun Salmon Salad recipe - you can opt for skin on or skinless to suit your preferences. If you don't have an air fryer, you can pop the torn ciabatta rolls in the oven with the salmon for about 10-12 minutes, turning once. You can use any blend of greens - I liked the peppery arugula and crunch of romaine together, but this is the season of absolutely glorious greens. Feel free to highlight favorites in this salad. And you'll not use all of the salad dressing you make, so feel free to refrigerate the leftovers and use it for any number of salads or as a fun dipping sauce for fries, chicken nuggets, or coconut shrimp.
A meal like this just begs for a cool beverage and some slices of fresh melon on the side. What a great way to welcome summer and lean into it in all the right ways. Whether you have this salad in the great outdoors or by a window overlooking them, enjoy!
Cajun Salmon Salad
- 1 pound salmon, cut into 2-3 inch long chunks
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1-2 torn ciabatta roll(s)
- 1 clove garlic, grated
- 2 tablespoons extra virgin olive oil
- 6 cups mixed arugula and shredded romaine
- 1 tomato, sliced into thin wedges
- 3 tablespoons Creole or whole-grain mustard
- 1 cup neutral oil like canola, peanut, or olive
- 1 tablespoon honey
- ⅛ teaspoon cayenne
- ½ teaspoon salt
- 2 tablespoons chopped parsley
- 1 tablespoon distilled white vinegar
- 1 avocado, sliced
- 1-2 tablespoons sesame seeds
Preheat the oven to 450°F.
On a sheet pan, add the salmon, Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Drizzle the olive oil over the salmon and toss to coat. Bake for 10-15 minutes until the salmon is crispy on top.
During the same time, make the croutons. Toss together the torn ciabatta, garlic, and the extra virgin olive oil. Air fry for 8 minutes at 400°F or until crispy.
In a large salad bowl, mix the greens and tomato. In a resealable jar, combine the next 7 ingredients (mustard through white vinegar) and shake vigorously to combine. Add the salmon, croutons, and avocado to the salad bowl and drizzle it all generously with the dressing. Reserve the remaining dressing for another use. Sprinkle the salad with sesame seeds and serve.
- Yields: 2-3 servings
- Preparation Time: 30 minutes