Chatter on summer vacation plans is abuzz around my school. On my summer list? Making more salads like this one, with blackened salmon and mango. To die for combination!
Also on my summer to-do list:
- Learn new seafood recipes. I love seafood, and almost always order it when I go out. But I rarely cook anything other than salmon fillets at home! It’s not the cooking part that scares me, it’s the preparation part.
- LOTS of yoga. I can’t wait to be able to attend morning classes for a while. It’s such a blissful way to start out the day, and I love how my posture is always better after going to a class.
- Mastering the manual mode of my camera. F-stop, aperture, ISOs . . . oh my! When I try to read photography tips, I stumble over all the terms and don’t know where to start. I have taken some particularly terrible photos in manual mode. But by the end of summer, I will say goodbye to Auto!
- Have coffee by the pool and read my Kindle in the morning. I love sitting by the pool, and yet rarely do! Sitting by water and reading has to be my favorite de-stress activity. In case you’re wondering what to read this summer . . . near a pool, or on your travels, I have a book list about ready to share!
- Visit a few new cities in Malaysia. I was so adventurous when I first moved here. So excited to explore SE Asia and get out of the city whenever the chance arose. As time goes by… less and less exploring. I am very excited to be staying close by this summer and visit a few new places.
- Strength train: I actually love strength training at the gym. I am not very organized about my workouts though, which means I never really see any progress. I have found some apps to use on my iPad, and have been testing them out and seeing which are easiest and most helpful in the gym. I will be sharing these apps as well, for any of you interested in seeing more progress from your workouts.
Now, back to this beautiful salad. The blackening seasoning is quite versatile. The recipe makes enough for several recipes. I can’t wait to try it out on chicken this weekend! It’s only slightly spicy, but you can adjust and add more cayenne if you like more kick.
Packed with all my favorite- fruits, seeds, and crunchy vegetables- this salad makes a great summer dinner or lunch. Fancy enough to be shared with guests as well!
- 2 tablespoons sea salt
- 2 tablespoons sweet paprika
- 1 tablespoon garlic powder
- 2 teaspoons fresh ground black pepper
- ½ teaspoon oregano
- ½ teaspoon thyme
- ¼ teaspoon cumin
- ¼-1/2 teaspoon cayenne (1/4 teaspoon lends mild heat)
- 2-3 ounce salmon filets
- 1 teaspoon honey
- 4 cups baby greens
- ½ cup mango (cubed)
- ½ cup red bell pepper (sliced)
- ½ cup cucumber (sliced thin)
- 2 tablespoons pumpkin seeds (pepitas)
- Summer Raspberry Vinaigrette, or your favorite dressing (for serving)
- Preheat over to 425 f.
- Mix all the spices in the blackening season together.
- Coat each salmon filet in ½ teaspoon of honey. Sprinkle ½ teaspoon blackening seasoning over each piece of salmon.
- Bake salmon for 12 minutes.
- While salmon is baking, add vegetables and mango to beds of salad greens. Top with pepitas, and your favorite dressing.