Name: Blackened Salmon Salad with Berries and Pecans
Ingredients: 8 oz Wild Caught Salmon Fillet; 1 Tbsp Olivelle Sweet Smoked Chili Rub & Seasoning; 1 Tbsp Olivelle Blood Orange Infused Olive Oil; 2 cups Spinach; 2 cups Berries (Raspberries, Blackberries, and/or Strawberries – we recommend local berries from Sanderson Gardens, available seasonally); ½ Cup Pecans; ¼ cup Olivelle Vine-Ripened Raspberry White Barrel Aged Balsamic; 2 tsp Honey; ¼ tsp Fresh Ground Black Pepper; ¼ tsp Olivelle Lime Fresco Infused Sea Salt

Description

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients

Scale

For the Salad:

8 oz Wild Caught Salmon Fillet
1 Tbsp Olivelle Sweet Smoked Chili Rub & Seasoning
1 Tbsp Olivelle Blood Orange Infused Olive Oil
2 cups Spinach
2 cups Berries (Raspberries, Blackberries, and/or Strawberries – we recommend local berries from Sanderson Gardens, available seasonally)
½ Cup Pecans

For the Dressing:

¼ cup Olivelle Vine-Ripened Raspberry White Barrel Aged Balsamic
2 tsp Honey
¼ tsp Fresh Ground Black Pepper
¼ tsp Olivelle Lime Fresco Infused Sea Salt

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Instructions

Rub salmon generously with seasoning. Heat olive oil in skillet to medium-high and sauté salmon skin side up for 2-3 minutes. Flip salmon and sauté for 2 more minutes. Salmon should be flaky and moist.
On a platter, arrange spinach, berries, and pecans. Using a fork, flake salmon and arrange on top of salad.
Whisk ingredients for dressing and drizzle over salad. Enjoy!

Notes

Recipe inspired from olivelle.com.