Blackened Salmon Salad

Chef Brandon Moore from Ocean Prime in Dallas makes a blackened salmon salad with house greens, grapes, cantaloupe, strawberries, goat cheese, candied walnuts and a basil poppy vinaigrette.

Blackened Salmon Salad

6oz Salmon
1 pinch Kosher salt
1 Tablespoon Cajun seasoning
1 Tablespoon Clarified butter
1.5 Ounces Basil Poppyseed dressing
1 Teaspoon Goat cheese
3oz Lettuce    
2oz Strawberries, quartered
2oz Grapes, halved
1 Tablespoon Goat cheese
2 Tablespoon Spicy walnuts

Heavily season salmon with Cajun seasoning. Blacken salmon in a cast iron pan and cook through in the oven at 350 degrees.

Combine dressing and 1 teaspoon of goat cheese in a mixing bowl and cream the cheese into the dressing. Add lettuce, and fruit to mixing bowl and coat evenly with dressing.

Place salad on the plate, garnish with remaining goat cheese and walnuts.

Brush salmon with clarified butter and place it offset on the salad, and serve.

Basil Poppyseed Dressing

1.5 qt Mayonnaise
1 cup Honey
¼ cup Lemon juice
¼ cup Mirin
¼ cup Rice wine vinegar
½ oz Basil, chopped
1 Tablespoon Poppyseeds
½ Tablespoon Salt
½ Teaspoon White pepper

Combine all ingredients in a mixing bowl, whisk until smooth and uniform.