Money Longer Blackened Salmon Over Fennel, Frisee, and Escarole

This recipe is inspired by Lil Uzi Vert’s track, Money Longer with an appearance by Lil Jon.

Serves 8.


  • 3 tablespoons minced shallot

  • 2 tablespoons fresh meyer lemon juice

  • 1 teaspoon red-wine vinegar

  • 1/2 teaspoon fine sea salt

  • 1 small head escarole (3/4 pound), torn into bite-size pieces

  • 1 small head frisée (3/4 pound), torn into bite-size pieces

  • 1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer

  • 1/4 cup fine-quality extra-virgin olive oil

  • 1 (1/2-pound) piece Parmigiano-Reggiano



  1. In a small bowl, mix together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper. Let stand 5 minutes.

  2. Meanwhile, toss together greens and fennel in a salad bowl.

  3. Whisk oil into shallot mixture, then toss with salad.

  4. Brush salmon with olive oil and sprinkle with blackened cajun spice.

  5. Heat a grill pan on high heat for 2 minutes. Add olive oil. When oil is hot - turn down for what? - the prepped salmon, meat side down. Sear for 3-4 minutes. Flip salmon over with spatula. Cook 4 more minutes. Leave skin on. Let cool for 1 minute.

  6. Add salmon on top of greens and then top with shaved parmesan.

Susanna Arntzz