This Mexican Salmon Salad is a vibrant and flavorful dish that combines the richness of Alaskan Sockeye Salmon with the freshness of baby kale, arugula, and a variety of colorful toppings. The creamy cilantro lime dressing adds a tangy and zesty touch, making it a perfect meal for any occasion. The spice rub gives the salmon a delightful Mexican twist, and the tortilla chips add a satisfying crunch. It's a wholesome and delicious salad that...
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Ingredients
Salad
fillet Alaskan Sockeye Salmon1
mixed baby kale and arugula2cups
slices jalapeño6
chopped cilantro1tbsp
slices red onion2
canned black beans, drained and rinsed2tbsp
cherry tomatoes1/4cup
corn1/4cup
cotija cheese2tbsp
Large avocado peeled, pitted, and cut into slices or chopped1
Tortilla chips
Mexican Spice Rub
paprika1/4tsp
garlic powder1/8tsp- onion powder1/8tsp
oregano1/8tsp
cumin1/8tsp
Creamy Cilantro Lime Dressing
- cilantro1/2cup
plain Greek yogurt1/2cup
lime juice2tbsp
extra virgin olive oil3tbsp- garlic1clove
honey1 1/2tsp
Nutrition (per serving)
Calories
175.8kcal (8.79%)
Protein
7.1g (14.2%)
Carbs
11.8g (4.27%)
Sugars
4.0g (8.1%)
Healthy Fat
8.9g
Unhealthy Fat
3.1g
% Daily Value based on a 2000 calorie diet
How to make Mexican Salmon Salad
- Step 1
Combine spice rub ingredients in a small bowl.
- Step 2
Heat olive oil in a skillet over medium heat.
- Step 3
Drizzle extra oil on the fish and rub the Mexican spice rub on the salmon.
- Step 4
Sauté the salmon until fully cooked, about 3-4 minutes on each side.
- Step 5
Add all dressing ingredients to a food processor and pulse until combined. Refrigerate until ready to serve.
- Step 6
Place lettuce in a large bowl and top with jalapeño, cilantro, red onion, and black beans.
- Step 7
Add cherry tomatoes, avocado, corn, cotija cheese, and tortilla chips.
- Step 8
Top with the cooked salmon and serve with the creamy cilantro lime dressing.
Nutrition (per serving)
Nutrition (per serving)
Calories
175.8kcal (8.79%)
Protein
7.1g (14.2%)
Carbs
11.8g (4.27%)
Sugars
4.0g (8.1%)
Healthy Fat
8.9g
Unhealthy Fat
3.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the salmon is fully cooked by checking its internal temperature; it should reach 145°F.
For extra crunch, lightly toast the tortilla chips before adding them to the salad.
Adjust the spice rub quantities to suit your taste preferences.
Refrigerate the dressing for at least 15 minutes to enhance its flavors.
Use fresh cilantro for the dressing to achieve the best flavor.
FAQS
Can I use a different type of salmon?
Yes, you can use other types of salmon, such as Atlantic or Coho salmon, but Alaskan Sockeye Salmon is recommended for its rich flavor.
Can I make the dressing ahead of time?
Yes, the dressing can be made ahead of time and stored in the refrigerator for up to 3 days.
What can I substitute for cotija cheese?
You can substitute cotija cheese with feta cheese or Parmesan for a similar flavor.
Is this salad gluten-free?
Yes, this salad is gluten-free as long as the tortilla chips used are certified gluten-free.
Can I make this salad vegetarian?
Yes, you can omit the salmon and add more beans or avocado for protein.
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North Terrace, Adelaide, South Australia, 5000
Australia