Mexican Grilled Salmon Salad
Mexican
salmon salad with a creamy coriander and lime vinaigrette. Full of flavor and
ready in less than 20 minutes! Perfect for busy weeknights
Ingredients
Salmon
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1 tsp ancho chili powder
- 4 (5 - 6 oz) skinless salmon fillets
- Salt and freshly ground black pepper
- 1 1/2 Tbsp olive oil , plus more for grill
- 1 tsp ground cumin
- 1 lime , halved
Salad
- 1 1/2 cups fresh corn
- 1 cucumber , peeled and chopped
- 1/4 cup cilantro leaves (optional)
- 4 oz Queso Fresco or Feta cheese
- 1 head Romain lettuce
- 10 oz grape tomatoes , halved
- 1/2 red onion , sliced and rinsed under cool water to remove harsh bite
Instructions
For the
salmon:
First, preheat
a grill over medium-high heat. In a small bowl, whisk together the chili
powder, cumin, paprika and onion powder. Brush both sides of the salmon with
olive oil, then season both sides with salt and pepper, then evenly sprinkle
the spice mixture on both sides of each fillet.
Then, dip a
paper towel in olive oil and then using long-handled tongs, brush the grill
with olive oil. Add the salmon to the grill and cook for about 3 minutes per
side, or to the desired doneness. Remove from grill and squeeze fresh lime
juice over the tops.
For the
salad:
Divide all
the salad ingredients among 4 plates, then garnish with salmon fillets. Pour
the vinaigrette over the salad or pour the vinaigrette in a resealable bag,
seal the bag and cut a corner and pour over the salads. Serve immediately.
Happy Cooking Time.
