Blackened Cajun Salmon with Mayo-Free Avocado Caesar Salad

For the salmon:
Melt coconut oil in a skillet on medium heat.

Mix all of the spices together and spread them out on a plate. Dip both sides of your salmon fillets in this spice mix.

When the pan is nice and hot add the salmon. Turn down the heat just a tad. Cooking time will vary depending on the thickness of your salmon. For thin pieces start with 2 minutes per side; for thicker fillets go with 3 or 4.

Note: This recipe easily doubles or triples if you are feeding more people.

For the salad:
Rip up the head of Romaine lettuce and put it into a bowl.

Add all of the remaining salad ingredients into a blender or food processor and whip until smooth. Alternatively you could mash up the avocado by hand and mix everything in until well incorporated. This is enough dressing for 2 salads; if you want less just divide the recipe in half. Add dressing over the lettuce as desired and toss to coat.

Note: Vegans could sub out the fish sauce and Worcestershire sauce for the same amounts of miso and tamari plus a sprinkling of your favourite seaweed.