Can be made on the grill or cooktop/oven. Instructions for both below
Brush salmon with olive oil. Sprinkle with sea salt blackened cajun spice.
When grill is ready, place salmon meat side down (skin side up) and cook for five minutes, establishing nice grill marks. Turn and cook for 3-5 more minutes, depending on thickness. Serve with skin on or if preferred, remove skin by sliding fish spatula between meat and skin and lifting off grill. Discard skin.
Place cooled quinoa on platter with other salad ingredients, toss with salad dressing. Dish salad unto four plates, top with salmon and then drizzle salmon with more lime vinaigrette. Sprinkle with pepper and sea salt. Serve. Save extra dressing in the refrigerator for up to a week.
Preheat oven to 350 degrees and place oven rack in center position. Sprinkle salmon with sea salt and cajun spice blend.
Heat a pan on high heat for 2 minutes. Add olive oil. When oil is hot turn heat down a bit and add prepared salmon meat side down. Cook for 3-4 minutes or until seared nicely. Turn salmon over with fish spatula. Transfer pan to oven and cook 5-8 more minutes, depending on thickness. Leave skin on, or remove by sliding fish spatula between skin and meat of salmon.
Place cooled quinoa on platter with other salad ingredients, toss with salad dressing. Dish salad unto four plates, top with salmon and then drizzle salmon with more lime vinaigrette. Sprinkle with pepper and sea salt if needed. Serve.