Directions:

1. To Prepare Tomatillo Verde Salsa:
   Heat charbroiler. Place peeled tomatillos, onions and jalapenos on grill or grill pan. Grill for 5 to 8 minutes or until charred turning halfway through cooking. Place grilled tomatillos, onions, jalapenos and remaining ingredients in a blender. Pulse until smooth. Cover, and place in refrigerator until ready to use.
2. To Prepare Baby Arugula Salad:
   Place whole poblano peppers on a hot grill or grill pan. Grill until skin is blackened by at least 50%, turning at least 3 times, trying not to break the skin. Remove peppers from grill and place in an appropriately sized paper bag. Allow to cool. Split cooled peppers in half. Remove core and seeds. Cut peppers into thin strips. In a stainless-steel bowl, combine baby arugula, jicama, roasted poblano peppers, avocado and carrots. Toss to combine. Add oil and lime juice in a slow, steady stream until incorporated. Cover, and place in refrigerator until ready to use.
3. To Prepare Pan Seared Cajun Salmon:
   Season salmon with Cajun seasoning and brown sugar. Heat oil in sauté pan over medium-high heat. Sear salmon, skin side up, for 2 to 3 minutes on both sides or until lightly browned. Spray a sheet tray with cooking oil spray. Place salmon, skin side down, on sheet tray. Finish cooking in preheated 350-degree Fahrenheit oven for 10 minutes or until cooked through and flaky.
4. To Plate Roasted Salmon with Tomatillo Verde Salsa:
   As needed for service, place 1 salmon fillet slightly to left of service plate. Divide arugula salad into 4 portions. Place 1 serving on top of and slightly draping down right side of salmon. Serve with ¼ cup tomatillo verde salsa over side of salmon. Enjoy immediately!