Blackened Salmon Over Micro Greens With Avocado Vinaigrette

1 avocado
1 red onion, diced small
juice of 1 lime
2 Tbsp. grapefruit juice
2 Tbsp. rice wine vinegar
½ tsp. ground black pepper
½ cup olive oil
½ tsp. kosher salt
1 Tbsp. honey
2 Tbsp. fresh cilantro, chopped

1 Tbsp. olive oil
2 Tbsp. Cajun seasoning
4 salmon filets, 4 oz. each
¼ cup white wine
6 cups baby arugula
1 cup corn shoots
4 oz. diced cucumber
4 oz. grape tomatoes, halved
4 Tbsp. crumbled feta cheese
4 oz. toasted pecans
2 oz. caper berries, drained

1.    Make vinaigrette: place avocado, red onion, lime and grapefruit juices, vinegar, pepper and salt in a blender and process until smooth, about 30 seconds. While blender is running, drizzle in olive oil. Add honey and cilantro and blend until smooth and pourable (some adjustments may be needed depending on ripeness of avocado).
2.    Heat olive oil in skillet
3.    Lightly dredge salmon in Cajun seasoning, Pan sear salmon until crispy crust has formed on outside (about 3 minutes).
4.    Flip salmon and add wine to skillet. Cook until wine has reduced and salmon is cooked through to taste.
5.    Toss the arugula, corn shoots, cucumber and tomatoes in a salad bowl. Sprinkle with feta cheese, pecans and caper berries.
6.    To prepare, drizzle vinaigrette over salad greens and toss to coat. Serve filet over greens.

Recipe: Cameron Clegg, executive chef, Parkhurst Dining at Highmark Pittsburgh