Instructions

• Mix the veggies together in one bowl and the dressing in another and mix the dressing into the veggies.
• For the salmon steaks:
• Sprinkle with on plan Cajun seasoning (no sugar and I use no msg seasonings)
• Sear the salmon on one side in enough olive oil to coat the non stick pan or griddle.
• Cook briefly till dark golden brown in places(slightly blackened but not burnt). Flip the meat one time (if possible) and turn down the heat and cover LOOSELY with a lid or foil.
• In a few minutes the salmon will be fork tender, but may not be quite brown enough on the other side with the low heat so prick it with a fork and if it is ready remove the cover and turn up the heat to absorb all juices in the pan and get the bottom side nice and dark.
• *Normally this process would just get it brown but the seasonings will tend to darken it more to the point of black if you let it cook at a higher temp.
• If you are not satisfied with the darkness on the first side you can flip it again once the second side is dark, but be careful as it might be very tender.
• I normally like to squeeze a little lemon juice over my fish at this point but the dressing is so lemony in this dish that it really isn't necessary here.