Blackened Cajun Salmon with Mayo-Free Avocado Caesar Salad

Ingredients

• 1 Tablespoon Coconut Oil
• 1/2 teaspoons Oregano
• 1/2 teaspoons Thyme
• 1/2 teaspoons Smoked Paprika
• 1/4 teaspoons Cayenne
• 1/4 teaspoons Sea Salt
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Garlic Powder
• 2 whole Salmon Fillets
• Skin On
• Preferred Serving Size
• 1 whole Head Of Romaine
• 3 cloves Garlic
• Minced
• 3 Tablespoons Lemon Juice
• 2 Tablespoons Water
• 1 Tablespoon Fish Sauce
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Dijon Mustard
• 2 whole Avocados
• Peeled And Pitted

Instructions

1. For the salmon: Melt coconut oil in a skillet on medium heat.
2. Mix all of the spices together and spread them out on a plate.
3. Dip both sides of your salmon fillets in this spice mix.
4. When the pan is nice and hot add the salmon.
5. Turn down the heat just a tad.
6. Cooking time will vary depending on the thickness of your salmon.
7. For thin pieces start with 2 minutes per side; for thicker fillets go with 3 or 4.
8. Note: This recipe easily doubles or triples if you are feeding more people.
9. For the salad: Rip up the head of Romaine lettuce and put it into a bowl.
10. Add all of the remaining salad ingredients into a blender or food processor and whip until smooth.
11. Alternatively you could mash up the avocado by hand and mix everything in until well incorporated.
12. This is enough dressing for 2 salads; if you want less just divide the recipe in half.
13. Add dressing over the lettuce as desired and toss to coat.
14. Note: Vegans could sub out the fish sauce and Worcestershire sauce for the same amounts of miso and tamari plus a sprinkling of your favourite seaweed.