A warm salad of blackened salmon over mixed greens with tahini-sesame dressing, crispy breadcrumbs, and avocado.
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| prepPreheat oven to 450°F / 230°C | ||||
| prepRub a sheet pan with oil | ||||
| 680 g salmon, cut into 1 inch strips | Bake salmon 450°F / 230°C, 10-15 min | Pour dressing, add croutons, avocado & salmon | ||
| 3-4 tablespoons cajun seasoning | ||||
| olive oil or melted butter (for salmon) | ||||
| 100 g torn ciabatta bread | Bake croutons 450°F / 230°C, 10-12 min | |||
| 1 clove garlic, grated | ||||
| 60 g salted butter | ||||
| 180 g mixed salad greens or shredded romaine | Toss greens, herbs, parmesan & seeds | |||
| 80 ml extra virgin olive oil | Whisk tahini dressing until smooth | Thin dressing with 1/4–1/2 cup water | ||
| 45 ml toasted sesame oil | ||||
| 120 g tahini | ||||
| 60 ml lemon juice | ||||
| 1 tablespoon dijon mustard | ||||
| 2 teaspoons Worcestershire sauce | ||||
| 1-2 cloves garlic, grated | ||||
| 50 g grated parmesan cheese (for dressing) | ||||
| 180 g mixed fresh herbs: basil, dill, thyme | ||||
| 100 g grated parmesan cheese (for salad) | ||||
| 3 tablespoons toasted sesame seeds | ||||
| 1-2 avocados, cubed or sliced | ||||
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