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.
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!
Recipe Notes
*Check out this Avocado Ranch Dressing Recipe to go with this salad!
Nutrition
- Calories:Â 580.25kcal
- Fat:Â 36.05g
- Saturated Fat:Â 9.85g
- Trans Fat:Â 0.24g
- Monounsaturated Fat:Â 12.18g
- Polyunsaturated Fat:Â 7.97g
- Carbohydrates:Â 22.55g
- Fiber:Â 4.33g
- Sugar:Â 8.64g
- Protein:Â 44.02g
- Cholesterol:Â 113.11mg
- Sodium:Â 1119.39mg
- Calcium:Â 235.87mg
- Potassium:Â 1272.92mg
- Iron:Â 2.69mg
- Vitamin A: 191.09µg
- Vitamin C:Â 30.07mg
Have your own special recipe to share? Submit Your Recipe Today!
