- 1/4 cup of your favorite blackening seasoning
- Salt to taste
- 4 (4-ounce) skinless, boned salmon fillets
- 2 heads romaine lettuce, cleaned, dried and torn
- 3/4 cup grated Parmesan cheese
- 1 cup Caesar salad dressing, or to taste
- 2 cups toasted croutons
- Lemon wedges to garnish
Rinse fish and pat dry. Season with salt, then coat fillets thoroughly with blackening seasoning, pressing into flesh. Spray both sides thoroughly with non-stick vegetable spray after coating.
Cook in a hot nonstick or cast iron skillet, on grill or under broiler, for 10 minutes per inch of thickness. Turn halfway through cooking. Set aside to rest.
Add lettuce, half of Parmesan and slightly more than half of dressing to a large salad bowl. Add croutons. Toss gently and thoroughly to evenly coat greens. Distribute mixture between four serving plates. Top each salad with a piece of salmon, sprinkle with additional cheese and garnish with lemon. Grind black pepper over top if desired.
Serve with additional dressing if needed.
To make your own blackening seasoning, combine the following: 2 tablespoons paprika, 2 teaspoons each onion powder and garlic powder, 1 teaspoon each cayenne, white pepper, black pepper, thyme and oregano.