CAJUN SALMON SALAD WITH TANGERINES & PECANS

I love this salad!  The spicy salmon is beautifully offset by the sweet tangerine & toasted pecans.  This can stand alone for a meal, & also goes well with rice on the side.  When I first served this to my salmon-hating brother, he told me he liked it.  I wish I could find the original recipe to give credit, but I cannot find it anywhere.  

INGREDIENTS (Yield 2)

Salmon

Salmon steak

1/2 tsp each: paprika, garlic powder, white pepper

1/4 tsp each: cayenne pepper & freshly ground black pepper

OR use pre-blended cajun seasoning if you prefer
a pinch of salt

1 garlic clove, minced

olive oil

1/4 lemon

Salad

4-5 handfuls of soft lettuce leaves (baby romaine, spinach, butter, or mesclun)

4 green onions, diced

2 tangerines, peeled, segmented, & membranes removed (or 1-2 cans mandarin oranges, to save time)

1/2 cup pecans, toasted

2 Tbsp tangerine vinaigrette (optional)

PREPARATION

1.  Mix all of the spices & coat the salmon with them.

2.  In a skillet, saute the garlic in olive oil.  Add the salmon after a minute.  Cook about 3 min per side on medium heat. 

3.  Lay the pecans on a baking sheet & toast in a toaster oven or the regular oven.

4.  Toss the lettuce, pecans, tangerines, & green onions with the vinaigrette, if using.  I do each serving separately in a large bowl since the little ingredients all sink to the bottom. 

5.  Plate the salad & top with the salmon.  Squeeze a little lemon juice over the fish.

NOTES

• The spice rub is a bit spicy, so reduce the cayenne pepper if you prefer less chemical heat.  
• I pan-cooked my salmon tonight, but usually grill it.  Either way, it comes out delicious.  
• I used fresh tangerines that I segmented & de-membraned.  You can use canned mandarin oranges if you want less of a hassle.  If you don't have tangerines/cuties/clementines, use an orange instead.  
• From what I remember, the original recipe included avocado, cut in chunks & added into the salad.  
• If you are avoiding pepper, omit it.  The spice mix is good with paprika, cayenne pepper, salt,& garlic.

**I will no longer include an ingredient rating table for those following ER4YT.  It takes longer to create that table than it does to write these posts!  Plus, I somehow messed up the spreadsheet I've been storing the data in, & I don't want to start over.

Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.
Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."

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