Today, I wanted to share one of my favorite weekend lunches, the Blackened Flounder Salad!

When I have a little more time on the weekends, this salad is one of my go to’s for lunch! It sounds really extra but this salad is simple, clean, and delicious! The most complex part of this recipe is the vinaigrette, which only contains 5 ingredients after salt & pepper!

So without further ado, let’s get cooking!

What You’ll Need To Make the Blackened Flounder Salad

• 1- Flounder Fillet – Fresh or Frozen (Must be Wild Caught)

• 1 TBS of Old Bay Seasoning 

• 1/2 TBS of Kosher Salt 

• 1/2 TBS of Black Pepper

• 1/2 TBS of Garlic Powder

• Extra Virgin Olive Oil

• Campari or Grape Tomatoes 

• English Cucumber 

• 2 Handfuls of Mixed Greens

• Blue Cheese Crumbles

• French’s Fried Onions

• Dill Weed or Freshly Chopped Dill – about 2 TBS to Garnish

Lemon Dijon Vinaigrette:

• Juice of 2 Lemons

• 2 TBS of Dijon Mustard

• 1/2 cup of Extra Virgin Olive Oil

• 2 Garlic Cloves – Minced

• 2 TBS of Italian Seasoning

• 1 TBS of Kosher Salt

• 1 TBS of Black Pepper

How to Make It

I like to start off by making the vinaigrette first if I don’t have any on hand. If you keep the vinaigrette in an air tight container, it can keep for up to a week in the fridge. I use this dressing for most of my salads so I always keep a batch on hand!

This citrusy and bold vinaigrette really packs a punch of flavor and can hold its own to be used for almost any salad!

First, chop up your garlic cloves and add it to a bowl. Add in the Dijon mustard, Italian seasoning, salt, and pepper and mix together. Afterwards, slowly whisk in the extra virgin olive oil until the vinaigrette is emulsified and set aside.

For the salad, I like to use mixed greens such as spinach and kale for more flavor. Place about two handfuls on a plate and add your chopped tomatoes, cucumbers, and blue cheese crumbles.

For the flounder, you’ll want to make a quick rub first. Flounder is an extremely mild fish and needs lots of seasonings to give it some flavor.
In a bowl, mix together the old bay seasoning, garlic powder, salt, and pepper.

Pat dry your flounder fillet with a paper towel before adding the blackened rub for a proper sear.

Place your pan on medium heat and add your extra virgin olive oil. When the oil slides across the pan quickly, you know the pan is heated.

Place your flounder on the pan and sear for about 3 to 4 minutes before flipping carefully.

Sear the other side until the internal temperature reads at least 145 F ( I like to let mine cook to at least 155 F personally).

Carefully add the flounder on top of the salad and add the toasted fried onions and dill for the delicious garnishes.

Spoon on the Lemon Dijon vinaigrette and enjoy your gorgeously delicious blackened flounder salad!

Happy Cooking Y’all,