Blackened Salmon Salad with Cilantro Vinaigrette

Pat each salmon fillet with 1/4 of the blackening seasoning on the flesh side only. Heat the oil in a large sauté pan over medium heat and cook the fillets flesh side down for 3-5 minutes until they are blackened, firm and cooked all the way through. Remove from heat.

Combine cilantro, Dijon, vinegar, garlic and brown sugar in a food processor and blend until pureed. Slowly add the oil while blending. Season to taste with salt and pepper.

Put lettuce on 4 plates. Top lettuce with mango, avocado, bell pepper, a salmon fillet, and drizzle with dressing. Serve immediately.