blackened cajun salmon salad

This is perfect as an appetizer on grilled bread, as a sandwich or even as dip for bread and crackers. It's packed full of flavor with zesty notes from the salmon and a creamy, richness from the mayo. The topping is a grilled shallot chimichurri. The chimichurri adds a touch of sweetness and balance to the salmon and is so good and the best addition. Being in the Pacific Northwest, we get some of the freshest salmon you can imagine in our backdoor. I always try to work with a local fishers and fisheries.

For this recipe I bought my salmon from a local vendor named Wild Salmon Seafood. It's located at the fisherman's terminal in Seattle, WA and they have some of the most fresh fish coming straight from the boats behind the building. I mostly choose sockeye salmon for its deep red color and sweeter flesh. I recommend taking taking the skin off in this recipe.

Prep Time: 5 minutes

Cook Time: 15 minutes

The Goods:

1 pound sockeye salmon

1 tbsp cajun seasoning

1 cup tbsp extra virgin olive oil

1 tsp lemon juice

2 tbsp mayonaise

1/8 cup dill

3 tbsp minced bread and butter pickles

Shallot Chimichurri

4 medium shallots thinly sliced

1/2 cup plus 2 tablespoons extra virgin olive oil

1/8 cup red wine vinegar

1/2 cup minced parsley

1/2 cup minced dill

1 tbsp aleppo pepper

The Method:

Preheat the oven to 300° F. Season the sockeye salmon well with the cajun seasoning and kosher salt. In 8-9 inch skillet, pour the olive oil into the skillet and turn on to medium heat. Once the oil is shimmering, carfully place the salmon into the oil and alow to begin cooking. Carfully place the salmon into the oven. Let the salmon could for 15 minutes or until fully cooked.

While the salmon is cooking. in a separate pan add 2 tablespoons of olive oil and begin to caramelize the sliced shallots season well with kosher salt. In a small mixing bowl add the caramelized shallots, rest of the olive oil, vinegar, parsley, dill and aleppo pepper. Mix well and set aside.

Remove the salmon from the oven. Then carefully remove the salmon from the oil and let fully cool down. In a medium mixxing bowl, add the cooled salmon, lemon juice, mayoinaise, dill and pickles. Mix well breaking up the salmon with a fork. Place in the fridge until ready to be served. I like to use this salmon salad in different ways. Sometimes as a bread dip, add it to a larger salad, or make a sandwhich out of it.