Name: Mexican Grilled Salmon Salad Recipe
Prep time: 25 min
Cook time: 10 min
Yield: 4
Ingredients: For Salmon:; 24 oz skinless salmon fillets; 1 tsp ancho chili powder; 1 tsp ground cumin; ½ tsp paprika; ½ tsp onion powder; 1½ tbsp olive oil; salt and freshly ground black pepper; 1 lime; For Salad:; 1 Romain lettuce head; 10 oz grape tomatoes; 1 cucumber; 1½ cups fresh corn; ½ red onion; ¼ cup cilantro leaves; 4 oz queso fresco; avocado Greek yogurt ranch dressing

How To Make Mexican Grilled Salmon Salad

This grilled salmon salad is a filling meal made with flaky salmon, served over lettuce, tomatoes, and cucumbers in creamy avocado yogurt ranch dressing.

Preparation: 25 minutes

Cooking: 10 minutes

Total: 35 minutes

Serves:

Ingredients

For Salmon:

24ozskinless salmon fillets,(4 fillets)
1tspancho chili powder
1tspground cumin
½tsppaprika
½tsponion powder
1½tbspolive oil,plus more for grill
salt and freshly ground black pepper
1lime,halved

For Salad:

1Romain lettuce head
10ozgrape tomatoes,halved
1cucumber,peeled, chopped
1½cupsfresh corn
½red onion,sliced and rinsed under cool water
¼cupcilantro leaves,optional
4ozqueso fresco,or feta cheese
avocado Greek yogurt ranch dressing,*

Instructions

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 and the spice mixture evenly.
Dip a paper towel in olive oil, 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 desired doneness. Remove from grill and squeeze fresh lime juice over tops.

To Assemble:

Divide all salad ingredients among 4 plates, then top with salmon fillets.
Spoon the dressing over the salad or pour the dressing into a resealable bag, seal bag, and cut one corner, then drizzle over salads.
Serve immediately and enjoy!