Blackened Salmon & Cornbread

Recipe Directions

1. Preheat your oven to 350 degrees fahrenheit.
2. Place the foil baking cups (a) on a baking tray. Open the package of cornbread batter (b) and stir. Spoon the cornbread batter into the baking cups until each cup is about 2/3 full. (You should have enough batter to make 2 muffins / person). Place the baking tray into your 350 degree oven and bake for 25 minutes.
3. Cut open the package of salmon (c) and place on a plate. Season both sides of the fish with a small pinch of salt. Sprinkle 1/2 of the cajun spice (d) on one side of the salmon, then turn the fish over and sprinkle the remaining spice on top. Let the fish temper on the plate until there is 10 minutes remaining on the timer for the cornbread.
4. While you are waiting, add the vegetables (e) and greens (f) to a mixing bowl. Season with a pinch of salt and pepper. Pour the lemon & olive oil dressing (g) on top. Toss the salad and set aside.
5. When there is 10 minutes left on the cornbread bake time, heat a skillet or saute pan over medium-high heat for 3 minutes or until the pan is very hot. When the pan is ready, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the salmon in the pan and sear for 3-4 minutes, then use a spatula to flip the fish over and sear the other side for 1-2 minutes (or until it is cooked to your liking). Remove from the heat and let the blackened salmon rest in the pan.
6. When the cornbread muffins have finished baking, remove from the oven and let them cool.
7. Spoon the salad on to your serving plates and place the blackened salmon on top. Remove the muffins from the baking cups and place beside the fish.