Blackened Salmon Tahini Caesar Salad
- Brooke Schrider
- Aug 14, 2020
- 2 min read
Has anyone else every made a salad for dinner or packed it for lunch and then instantly regretted it and ordered food for themselves instead? I used to do this ALL THE TIME. And then I learned how to make bomb salads, so salad days actually made me happy instead of wanting to binge a pepperoni pizza!
Blackened salmon is a staple in my house - really blackened anything, shrimp, chicken, etc. it's all delicious - and paired with this tahini Caesar dressing (also vegan and super healthy!) and the chickpea croutons, I could honestly eat this salad once or twice a week it is that good!
“Paired with this tahini Caesar dressing (also vegan and super healthy!) and the chickpea croutons, I could honestly eat this salad once or twice a week it is that good!.”
Below I go over your shopping list and I breakdown the specific recipe and the steps to making these mouthwatering nachos! Serves 3.
Ingredients
For the salmon:
* 3 pieces of wild caught salmon (I get mine from Whole Foods)
* 1 tbsp smoked paprika, cayenne pepper, garlic powder, onion powder, sea salt and pepper
* 1 tbsp extra virgin olive oil
For the dressing:
* 1/2 c of tahini
* Juice from 1/2 lemon
* 1 tbsp Dijon mustard
* 1 tsp vegan Worcestershire
* 1 tbsp extra virgin olive oil
* 1 tbsp fresh garlic
* 2 tbsp nutritional yeast
* 1/4 c of water
* Pepper, sea salt and crushed red pepper
For the chickpea croutons:
* 1 can of chickpeas, drained
* 1 tbsp Italian seasoning and garlic powder
* 1 tbsp extra virgin olive oil
For the salad:
* Romaine lettuce
* 1/4 c mixture of panko and nutritional yeast
--- Cooking Steps ---
Cover all the pieces of salmon with the seasoning mixture. Heat a cast iron pan and then once it has heated up, place the salmon pieces in the pan and cook on each side for 1-4 minutes, until blackened on both sides. Set aside.
Put all the ingredients for the dressing in a food processor and blend. Refrigerate until ready to use.
Preheat the oven to 400 and cook the seasoned chickpeas on a sheet pan for 45 minutes, or until crispy.
Chop the romaine lettuce, add the chickpea croutons, mix the dressing in. Place the panko/nutritional yeast mixture in and toss. Put the salmon on top and serve!
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