Watermelon Salad and Blackened Salmon Tacos

 

For the Watermelon Salad

2 tablespoons white wine vinegar

1 lime, zested and juiced

1/4 cup extra-virgin olive oil

1 red onion, halved and thinly sliced

4 cups seeded watermelon chunks

1 cup crumbled feta cheese

1/4 cup chopped cilantro or torn basil

2 cups baby arugula

 

Add the white wine vinegar, lime zest and juice to a small bowl. Whisk in the olive oil and season with salt and pepper. Add the thinly sliced red onion and let marinate for 5 to 10 minutes as you prepare the rest of the salad.

Add the watermelon, feta, cilantro or basil and arugula to a large bowl. Toss with the vinaigrette and serve immediately after dressing.

 

For the Blackened Salmon

1 tablespoon paprika

1 teaspoon cayenne

1 teaspoon dried thyme

1 teaspoon cumin

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1 teaspoon kosher salt

4 six-ounce pieces of salmon, pin bones removed, skin-on

2 tablespoons oil

 

For the tacos

8 corn or flour tortillas

2 cups romaine lettuce shredded

1 cup diced tomato

1/2 cup diced red onion

2 tablespoon minced cilantro

Tomatillo salsa or sour cream, for drizzling

Siracha, for drizzling

Lime wedges, for squeezing

 

To make salmon: In a small bowl combine the spices. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only. Heat a large heavy-bottomed pan or cast-iron skillet over medium heat, and add the oil. Add the salmon, flesh side down. Cook for 2 to 3 minutes per side or until the skin is crispy. Once the salmon has slightly cooled, peel the skin away with a fork and shred into large chunks.

 

To assemble: Char the tortillas on the stove-top (gas stoves only) or BBQ grill until the edges are lightly charred. Fill each tortilla with lettuce, tomato, onion, about 1/2 of each salmon fillet, a sprinkle of cilantro, a squeeze of fresh lime and a drizzle of tomatillo salsa, sour-cream and Siracha.