Cajun Grilled Salmon and Citrus Salad
Cajun Grilled Salmon, On Top Of Arugula With Citrus Vinaigrette.
Servings 2 Servings
Ingredients
Cajun Salmon
- 2 fillets Salmon
- 2 tablespoon Olive Oil
- 1 tablespoon Cajun Seasoning
Citrus Salad
- 1 lg Orange, Cut into Segments
- 1 Lime, Zested and Cut into Segments
- 1 teaspoon Honey
- 1 teaspoon Mustard
- 4 cups Arugula
- ¼ cup Olive Oil
- Salt and Pepper to taste
Instructions
Salmon
- Combine the olive oil and Cajun seasoning in a medium bowl.
- Roll the salmon in the Cajun Seasoning Mixture to coat it. Cover the bowl with plastic wrap and put it in the fridge to marinate for 2 hours.
- Preheat your grill to 400°f for about 15 minutes.
- Depending on how thick your salmon is, cook it 3-6 minutes per side over medium heat with the lid down.
- Once the salmon has reached your desired level of doneness remove it from the grill and place it on the salad.
Citrus and Arugula Salad
- Peel a large orange and using a small sharp knife cut between the membrane of each segment so that each segment comes away freely leaving the fibrous membrane behind. Once all of the orange segments have been cut free, squeeze the juice out of the remaining bit of orange into a bowl with the segments.
- Using a microplane, grate the zest of the lime into the bowl with the orange. Once zested, peel the lime and segment it as you did with the orange, then squeeze any juice out of the bit that is left behind.
- To the bowl with the orange and lime segments and juice add the honey, and mustard then gently whisk to combine.
- Slowly whisk in the olive oil, then season to taste with salt and pepper.
- Toss the arugula with the dressing divide it among two bowls and top with the Cajun Grilled Salmon. Finish the salad by spooning the citrus segments and dressing over the salmon.