Blackened Fish Salad
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This Blackened Fish Salad is the perfect combination of spicy blackened fish, crunchy walnuts, and sweet cranberries is a match made in heaven. It’s a healthy and satisfying option that’s perfect for a quick lunch or a light dinner.
Why You’ll Love Blackened Fish Salad
- Healthy and Satisfying: This salad is packed with protein and nutrients, making it a guilt-free indulgence.
- Quick and Easy: With minimal prep time and simple ingredients, this salad is perfect for busy weeknights.
- Flavorful Combination: The combination of spicy fish, sweet cranberries, and crunchy walnuts creates a delicious balance of flavors.
- Versatile Meal: Enjoy this salad as a main course, a side dish, or a light lunch.
- Perfect for Summer: The fresh and light flavors of this salad are perfect for warm weather.
Ingredients Needed To Make Blackened Fish Salad
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Fish filets
- Blackening seasoning
- Kosher salt
- Olive oil
- Spring mix
- Balsamic dressing
- Walnuts
- Dried cranberries
- Feta cheese
How To Make Blackened Fish Salad
- Prep the Fish: Pat the fish dry and season with blackening seasoning and salt.
- Cook the Fish: Cook the seasoned fish in hot olive oil until it’s cooked through.
- Make the Salad: Toss the spring mix, walnuts, cranberries, and feta with balsamic dressing.
- Assemble and Enjoy: Place the salad on a plate and top with the cooked fish.
Commonly Asked Questions
Can I Use a Different Type of Fish?
Absolutely! While halibut and mahi-mahi are recommended, you can use other types of flaky white fish, such as cod,tilapia, or grouper.
What Other Salad Greens Can I Use?
While spring mix is a classic choice, you can use other types of greens, such as spinach, romaine lettuce, or arugula.
How Do I Store Leftover Blackened Fish?
Leftover blackened fish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven until warmed through.
Blackened Fish Salad
Equipment
- Tongs
- Plate
- salad bowl
Ingredients
- 2 fish filets halibut or mahi-mahi recommended
- 1 tbsp blackening seasoning
- ¼ tsp kosher salt
- 2 tsp olive oil
- 4 cups spring mix
- Balsamic dressing to taste
- 4 tbsp walnuts
- 4 tbsp dried cranberries
- 2 tbsp feta cheese
Instructions
Prepare the Fish
- Pat the fish filets dry with a paper towel.
- Season both sides of the fish with the blackening seasoning and sprinkle with kosher salt.
Cook the Fish
- Heat 2 tsp of olive oil in a medium-sized pan over medium heat.
- Add the fish filets to the pan and cook for 3-5 minutes on each side, depending on the thickness of the filets.
- Ensure the internal temperature at the thickest part of the fish reaches 145°F.
- Remove the fish from the pan and let it rest on a plate for 5 minutes.
Assemble the Salad
- In a large salad bowl, combine the spring mix, walnuts, dried cranberries, and feta cheese.
- Add the balsamic dressing to taste and toss the salad to combine.
Serve
- Place the salad on serving plates.
- Top each salad with a blackened fish filet.
- Enjoy!
Nutrition
This Blackened Fish Salad is a refreshing and satisfying meal that’s perfect for a light lunch or a healthy dinner. The spiciness of the blackening seasoning paired with the crunchiness of the walnuts and cranberries and the tanginess of the feta produces the perfect balance of flavors.
