Nutrition Facts

Serving Size 289 g

(Approx. 2 Servings)

Amount Per Serving

Calories	440	Calories From Fat	280

% Daily Value*

Total Fat 32 g	49%

Saturated Fat 7 g	35%

Trans Fat 0.0 g

Cholesterol 75 mg	25%

Sodium 900 mg	38%

Total Carbohydrate 9 g	3%

Dietary Fiber 4 g	16%

Sugars 3 g

Protein	30 g

Vitamin A 25%	•	Iron 8%

Vitamin C 30%	•	Calcium 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Blackened Rojo Salmon Salad

Prep Time

40 minutes

Cook Time

15 minutes

Total Time

55 minutes

Serves

2 People

Ingredients

Recipe makes 2 Servings

8 Oz salmon, skin removed

1 Tsp Adams Reserve Yucatan Rojo Rub, plus more as needed to season fillet

1 Tbsp Montana Mex Cold Pressed Avocado Oil

3 cup(s) Central Market Organics Herb Garden Spring Mix, packed and loosely torn

1/4 cup(s) capers, drained and rinsed

1/4 cup(s) Blue Diamond Smoked Almonds, coarsely chopped

1/3 cup(s) crumbled goat cheese, plus more as needed

1/2 cup(s) fresh San Marzano tomatoes, sliced in half

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Instructions

Place a non stick skillet over medium high heat. Season salmon with rojo rub liberally on both sides.

Add avocado oil and place salmon in pan and sear for 3 to 4 minutes per side or until internal temperature reads 145°F. Fish should be cool before placing in refrigerator for 30 to 45 minutes.

Assemble salad by adding greens to a large bowl and mix in capers, almonds, cheese and sliced tomatoes.

Once fish is cooled, break into chunks or serve whole on salad. Season with salt and pepper as needed and dress with Grilled Shallot Vinaigrette.