Blackened Salmon Salad

picture taken by "ME"

Serves 2
 4 Cups field greens
1/4 lb. fresh green beans
4 ounces basic vinaigrette (recipe follows)
1 roma tomato cut into 6 wedges
4 ounces marinated artichoke hearts
2 hard boiled eggs halved
1/4 Cup Pimento stuffed green olives
2 (6 ounce) Salmon fillets
blackening seasoning
2 Tbl. canola oil
 Instructions:
Make vinaigrette (recipe follows) and put in squirt bottle.
Place a pan of water on stove and bring to a boil. Add a little salt. Drop trimmed green beans in and cook till crisp tender. About 5 minutes. When done transfer to ice bath to stop cooking and then drain in colander and set aside.
Pile plates with cleaned field greens. Place three wedges of tomato on plate at edges of salad in triangle. Place artichokes around greens in between tomatoes. Place one egg cut in half on each side of plate. Scatter green beans and olives on salad.
Heat cast iron skillet till its very hot and season skinless side of salmon with blackening seasoning (leave skin on underside of salmon till after cooked. You will remove the skin after salmon it cooked.)  Add oil and place salmon in skillet season side down. Fry till it is cooked and well crusted and browned. Turn skillet down and turn salmon over and cook till salmon is done to your liking. Remove skin for serving.
Squirt salad with vinaigrette and place a piece of salmon on top of salad. Drizzle a little vinaigrette on top of cooked salmon and serve.

Vinaigrette:
1 tsp. dijon mustard
1/4 C red wine vinegar
1/8 C white wine vinegar
1 small garlic clove
1 tsp. salt (you might start with less and add more if your salt sensitive.)
1/2 tsp. ground pepper
1/4 tsp. white pepper
1/3 cup olive oil
1/2 cup canola oil
put everything but oils in blender and blend. Then while blender is going add oils to emulsify. Taste for seasoning. I did add some Agave nectar to my vinaigrette. I thought it was a little too tart. Once it is on the salad with the fish it tastes perfect.