Ingredients Edit

Directions Edit

  1. In blender or food processor, combine the following eight ingredients, avocado, olive oil, red wine vinegar, balsamic vinegar, mayonnaise, blackberries, garlic and kosher salt, and blend.
  2. Pour into salad dressing jar.
  3. Refrigerate until ready to use.
  4. Prepare avocados, tomatoes, onions, lemons and limes, set aside.
  5. Keep chilled until ready to plate.
  6. In 10 inch iron or heavy skillet, heat 2 tb oil until very hot.
  7. Test with drop of water, if this sizzles, the skillet is ready.
  8. In meantime, combine all the ground peppers or you can use a commercial blend of cajun or blackened seasoning.
  9. Cut salmon fillets in four equal pieces, and drizzle fresh lemon juice over each piece.
  10. Coat each piece of salmon with the blackened seasoning.
  11. Place each piece gently into skillet and sear on each side for 3 or 4 minutes or until flaky by testing with fork.
  12. Toss dressing on baby lettuce leaves to coat.
  13. Divide tossed salad equally on four, chilled glass salad plates, then top each salad with one salmon filet arrange onion rings on top of fillets.
  14. Garnish each plate with equal amounts of sliced avocado, tomatoes and hard cooked eggs (if used), alternating the slices.
  15. Place remaining fresh blackberries, quartered lemon and lime on each plate and sprinkle paprika for final burst of color.
  16. Serve immediately.
  17. Fresh sweet blackberries work the best for this recipe, however frozen whole ones can be subsisted, make sure you drain them well.
  18. If you find your fresh blackberries are not as sweet as you prefer, sprinkle with sugar to taste before blending in salad dressing.
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