Categorized:
- Appetizers & Salads
- Healthy
- Main Dish
- Mexican and Southwestern
- Seafood
Tagged:
- avocados
- chili powder
- chives
- cilantro
- corn
- cucumber
- cumin
- dill
- garlic
- greek yogurt
- lettuce
- limes
- milk
- olive oil
- onion powder
- paprika
- parsley
- red onion
- salmon
- tomatoes
Mexican Grilled Salmon Salad
Ingredients
Salmon
- 4 (5 - 6 oz) skinless salmon fillets
- 1 tsp ancho chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1 1/2 Tbsp olive oil , plus more for grill
- Salt and freshly ground black pepper
- 1 lime , halved
Salad
- 1 head Romain lettuce
- 10 oz grape tomatoes , halved
- 1 cucumber , peeled and chopped
- 1 1/2 cups fresh corn
- 1/2 red onion , sliced and rinsed under cool water to remove harsh bite
- 1/4 cup cilantro leaves (optional)
- 4 oz Queso Fresco or Feta cheese
- Avocado Greek Yogurt Ranch Dressing, recipe here
Instructions
For the salmon:
Preheat a grill over medium-high heat. In a small bowl whisk together chili powder, cumin, paprika and onion powder. Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet.
Dip a paper towel in olive oil then using long handled tongs, brush grill with olive oil. Add salmon to grill and cook about 3 minutes per side, or to desired doneness. Remove from grill and squeeze fresh lime juice over tops.
Divide all salad ingredients among 4 plates then top with salmon fillets. Spoon dressing over salad or pour dressing into a resealable bag, seal bag and cut one corner and drizzle over salads. Serve immediately.
Notes
- This salad base also pairs well with grilled chicken, shrimp, or steak.
- Nutrition does not include avocado greek yogurt dressing here, follow link for info.
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