- 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