The Slaw - make this first so it's nice and cold when it's time to serve with the Salmon.
1/2 bag of broccoli slaw - chopped
1 can corn, drained
1 can black beans, drained
1 red pepper, chopped
1 can stewed tomatoes, drained and chop the tomatoes into smaller pieces
1/2 Maui onion, chopped
1 C Jicama, chopped
3-5 springs of fresh Cilantro - chopped
Kraft Fat-Free Catalina Dressing 1/8 - 1/4 C
sea salt and pepper
Blackened Salmon rub from All Recipes.com
2T ground paprika
1T ground cayenne pepper
1T onion salt
2 t sea salt
1/2 t ground white pepper, and black pepper
1/4 t dried thyme, basil and oregano
Mix together in a bowl and set aside
Coat the top of the fish with the rub, before putting the Salmon in the skillet. When the non-stick skillet is hot, had a touch of olive oil and place with a spatula the Salmon in the pan to cook. Sometimes, I put the lid on the pan to make sure that it cooks all of the way through. 4-5 minutes.
At the point when I turn them over, I added 1/2 bag of baby spinach to the pan on the sides, return the lid to the pan.
You can stab the fish with a knife to check the insides for done-ness. Serve the salmon with the spinach on top, and don't forget the chilled out slaw. Spicy and Sweet together on one plate.