This Mexican grilled salmon salad brings a burst of vibrant flavors and colors to your plate. The smoky, spiced salmon pairs beautifully with the fresh, crisp vegetables and creamy queso fresco, all tied together with a tangy avocado Greek yogurt ranch dressing. Perfect for a light lunch or dinner, this dish is not only delicious but also packed with nutrients.
Photos of Mexican Grilled Salmon Salad Recipe
When preparing this recipe, you may need to visit the supermarket for some specific ingredients. The ancho chili powder and queso fresco might not be commonly found in every pantry. Ancho chili powder adds a smoky depth to the salmon, while queso fresco is a mild, creamy cheese that complements the salad beautifully.
Ingredients For Mexican Grilled Salmon Salad
Salmon fillets: Provides the main protein base for the salad, best when fresh and skinless.
Ancho chili powder: A smoky, mild chili powder that adds depth to the salmon's flavor.
Ground cumin: Adds a warm, earthy flavor to the salmon spice mix.
Paprika: Adds a mild sweetness and vibrant color to the spice mix.
Onion powder: Enhances the flavor of the salmon with a subtle onion taste.
Olive oil: Used to brush the salmon, keeping it moist and adding a rich flavor.
Salt: Enhances the overall taste of the dish.
Black pepper: Adds a mild heat and depth to the salmon.
Lime: Provides a fresh, tangy finish to the grilled salmon.
Romaine lettuce: A crunchy, fresh base for the salad.
Grape tomatoes: Adds sweetness and juiciness to the salad.
Cucumber: Adds refreshing crunch and hydration.
Fresh corn: Adds a sweet, crisp element to the salad.
Red onion: Adds sharpness and color to the salad.
Cilantro leaves: Adds a fresh, citrusy flavor to the salad.
Queso fresco: A mild, crumbly cheese that adds creaminess.
Avocado Greek yogurt ranch dressing: Adds a creamy, tangy dressing to tie the salad together.
One reader, Fraser Kovach says:
This Mexican grilled salmon salad is a flavor explosion! The spices on the salmon are perfect, and the fresh ingredients in the salad make it so refreshing. The avocado Greek yogurt ranch dressing ties everything together beautifully. Highly recommend!
Mastering the Techniques for Mexican Grilled Salmon Salad
How to preheat a grill: Preheat a grill over medium-high heat to ensure it reaches the right temperature for cooking the salmon evenly.
How to whisk spices: In a small bowl, whisk together the chili powder, cumin, paprika, and onion powder to create a well-blended spice mixture.
How to brush with olive oil: Brush both sides of the salmon with olive oil to prevent sticking and to help the seasoning adhere.
How to season salmon: Season both sides of the salmon with salt, pepper, and the spice mixture evenly for balanced flavor.
How to oil the grill: Dip a paper towel in olive oil, then using long-handled tongs, brush the grill with olive oil to prevent the salmon from sticking.
How to grill salmon: Add the salmon to the grill and cook for about 3 minutes per side, or to desired doneness, ensuring it is cooked through but still moist.
How to squeeze lime juice: Remove the salmon from the grill and squeeze fresh lime juice over the tops to add a burst of citrus flavor.
How to assemble salad: Divide all salad ingredients among 4 plates, then top with salmon fillets for a balanced and visually appealing dish.
How to spoon or drizzle dressing: Spoon the dressing over the salad or pour the dressing into a resealable bag, seal the bag, and cut one corner, then drizzle over salads for even distribution.
How to serve immediately: Serve the salad immediately to ensure the freshest taste and best texture.
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.
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
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Preheat a grill over medium-high heat.
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In a small bowl, whisk together the chili powder, cumin, paprika, and onion powder.
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Brush both sides of the salmon with olive oil, then season both sides with salt and pepper and the spice mixture evenly.
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Dip a paper towel in olive oil, then using long-handled tongs, brush the grill with olive oil.
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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:
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Divide all salad ingredients among 4 plates, then top with salmon fillets.
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Spoon the dressing over the salad or pour the dressing into a resealable bag, seal bag, and cut one corner, then drizzle over salads.
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Serve immediately and enjoy!
Recipe Notes
*Check out this Avocado Ranch Dressing Recipe to go with this salad!
Nutrition
- Calories: 580.25kcal
- Fat: 36.05g
- Saturated Fat: 9.85g
- Trans Fat: 0.24g
- Monounsaturated Fat: 12.18g
- Polyunsaturated Fat: 7.97g
- Carbohydrates: 22.55g
- Fiber: 4.33g
- Sugar: 8.64g
- Protein: 44.02g
- Cholesterol: 113.11mg
- Sodium: 1119.39mg
- Calcium: 235.87mg
- Potassium: 1272.92mg
- Iron: 2.69mg
- Vitamin A: 191.09µg
- Vitamin C: 30.07mg
Expert Advice for Perfecting Your Grilled Salmon Technique
To achieve perfectly grilled salmon, make sure your grill is preheated to medium-high heat and well-oiled to prevent sticking. Use a fish spatula to carefully flip the salmon fillets, ensuring they remain intact. For added flavor, let the spice mixture sit on the salmon for at least 10 minutes before grilling to allow the spices to penetrate the fish.
Time-Saving Tips for Preparing Mexican Grilled Salmon Salad
Pre-mix spices: Combine the chili powder, cumin, paprika, and onion powder in advance and store in an airtight container.
Prep ingredients ahead: Chop the lettuce, tomatoes, cucumber, and red onion the night before and store in the fridge.
Use pre-cooked corn: Opt for frozen corn that you can quickly thaw or canned corn to save time.
Marinate salmon early: Season the salmon and let it marinate in the fridge for a few hours to enhance flavor and save time later.
Ready-made dressing: Use store-bought avocado Greek yogurt ranch dressing to cut down on preparation time.
Substitute Ingredients For Mexican Grilled Salmon Salad Recipe
salmon - Substitute with tilapia: Tilapia is a mild-flavored fish that can absorb the spices well and has a similar texture when grilled.
ancho chili powder - Substitute with chipotle powder: Chipotle powder provides a smoky flavor similar to ancho chili powder.
ground cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices.
paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that enhances the grilled taste.
onion powder - Substitute with garlic powder: Garlic powder provides a different but complementary flavor to the spices used.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it ideal for grilling.
lime - Substitute with lemon: Lemon provides a similar acidic and citrusy flavor to lime.
romaine lettuce - Substitute with spinach: Spinach offers a different texture and a slightly earthy flavor that works well in salads.
grape tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are similar in size and flavor to grape tomatoes.
cucumber - Substitute with zucchini: Zucchini has a similar crunch and can be eaten raw in salads.
fresh corn - Substitute with frozen corn: Frozen corn can be thawed and used in place of fresh corn without significant loss of flavor.
red onion - Substitute with shallots: Shallots provide a milder onion flavor that can be a good alternative in salads.
cilantro leaves - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro.
queso fresco - Substitute with feta cheese: Feta cheese has a similar crumbly texture and a tangy flavor that works well in salads.
avocado greek yogurt ranch dressing - Substitute with hummus dressing: Hummus dressing provides a creamy texture and a rich flavor that can complement the salad ingredients.
Plating Ideas for a Delicious Grilled Salmon Salad
Select a pristine white plate: Choose a large, pristine white plate to make the vibrant colors of the salmon and salad pop.
Create a bed of greens: Arrange a generous layer of romaine lettuce leaves in the center of the plate, fanning them out to create a lush, green base.
Add a burst of color with vegetables: Scatter grape tomatoes, thinly sliced cucumber, and kernels of fresh corn artfully over the lettuce, ensuring an even distribution of colors.
Incorporate red onion for contrast: Add thin slices of red onion in a delicate, circular pattern around the salad to provide a sharp contrast and a hint of spice.
Top with grilled salmon: Place the perfectly grilled salmon fillet gently on top of the salad, slightly off-center to create a dynamic presentation.
Garnish with cilantro and queso fresco: Sprinkle cilantro leaves and crumbled queso fresco over the entire dish for a touch of freshness and creaminess.
Drizzle with dressing: Use a squeeze bottle to artistically drizzle the avocado Greek yogurt ranch dressing over the salad, creating elegant lines and ensuring each bite is flavorful.
Finish with a lime wedge: Place a wedge of lime on the side of the plate for an extra burst of citrus that diners can squeeze over their salad for added zest.
Essential Kitchen Tools for Grilling Salmon
Grill: Used to cook the salmon fillets to perfection, providing a smoky flavor and beautiful grill marks.
Small bowl: Used to mix the spice blend for seasoning the salmon.
Whisk: Helps in evenly mixing the spices together.
Brush: Used to apply olive oil on both sides of the salmon fillets and on the grill grates.
Paper towel: Dipped in olive oil to grease the grill grates, preventing the salmon from sticking.
Tongs: Long-handled tongs are used to handle the paper towel for greasing the grill and to turn the salmon fillets while grilling.
Knife: Essential for chopping the salad ingredients such as romaine lettuce, grape tomatoes, cucumber, red onion, and cilantro.
Cutting board: Provides a safe and clean surface for chopping the salad ingredients.
Measuring spoons: Used to measure out the spices and olive oil accurately.
Plates: Used to assemble and serve the salad and grilled salmon.
Resealable bag: Optional tool for drizzling the avocado Greek yogurt ranch dressing over the salad.
Lime squeezer: Handy for squeezing fresh lime juice over the grilled salmon.
Storing and Freezing Tips for Mexican Grilled Salmon Salad
- To store leftover mexican grilled salmon salad, place it in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate from the salad to prevent the lettuce from getting soggy.
- If you want to store the grilled salmon separately, wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days. Reheat the salmon in the oven or microwave before adding it to the salad.
- To freeze the grilled salmon, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or resealable bag. Label the container with the date and freeze for up to 2 months. Thaw the salmon in the refrigerator overnight before reheating and adding it to the salad.
- It's not recommended to freeze the entire mexican grilled salmon salad as the lettuce and other vegetables will lose their texture and become soggy upon thawing. However, you can freeze the corn and queso fresco separately for up to 2 months.
- To freeze the corn, blanch it in boiling water for 2-3 minutes, then immediately transfer it to an ice bath to stop the cooking process. Drain the corn and pat it dry with a paper towel. Place the corn in a freezer-safe container or resealable bag, label it with the date, and freeze for up to 2 months.
- To freeze the queso fresco, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or resealable bag. Label the container with the date and freeze for up to 2 months. Thaw the cheese in the refrigerator overnight before crumbling it over the salad.
How To Reheat Leftover Grilled Salmon Salad
Reheat the salmon in a skillet over medium heat with a splash of olive oil until warmed through, about 2-3 minutes per side. This will help retain its moisture and prevent it from drying out. Alternatively, you can reheat the salmon in the microwave for 1-2 minutes on 50% power.
For the salad greens, it's best to store them separately from the dressing to prevent them from getting soggy. If the greens have wilted, you can refresh them by soaking them in cold water for a few minutes, then spinning them dry in a salad spinner.
The cucumber, tomatoes, corn, and red onion can be stored together in an airtight container in the refrigerator. They should remain crisp and fresh for 1-2 days.
The avocado greek yogurt ranch dressing can be stored in a separate airtight container in the refrigerator for up to 3 days. Give it a good stir before drizzling it over the salad.
To reheat the entire salad, place the salmon and vegetables on a baking sheet and warm them in a preheated 350°F (175°C) oven for 5-7 minutes, or until heated through. Add the salad greens and dressing just before serving.
If you have leftover queso fresco, you can crumble it over the reheated salad for added flavor and texture.
For best results, consume the reheated mexican grilled salmon salad within 1-2 days of originally preparing it. This will ensure that the ingredients remain fresh and flavorful.
Interesting Trivia About Mexican Grilled Salmon Salad
A fun fact about this Mexican grilled salmon salad recipe is that ancho chili powder is made from dried poblano peppers, which are known for their mild heat and rich, smoky flavor. This spice adds a unique depth to the salmon and complements the fresh ingredients in the salad.
Budget-Friendly: Making Mexican Grilled Salmon Salad at Home
This Mexican grilled salmon salad recipe is moderately cost-effective for a household. The salmon is the priciest ingredient, but the vegetables like romaine lettuce, grape tomatoes, and cucumber are affordable. Queso fresco and avocado Greek yogurt ranch dressing add a gourmet touch without breaking the bank. Overall Verdict: 7/10. Approximate cost: $30-$35 USD for a household of 4 people.
Is This Mexican Grilled Salmon Salad Healthy?
The Mexican grilled salmon salad recipe is a healthy and nutritious dish that offers a balance of protein, healthy fats, and fiber. The salmon provides a good source of omega-3 fatty acids, which are essential for heart and brain health. The spices used to season the salmon, such as ancho chili powder, cumin, paprika, and onion powder, add flavor without adding excessive calories or sodium. The salad ingredients, including romaine lettuce, grape tomatoes, cucumber, corn, red onion, and cilantro, provide a variety of vitamins, minerals, and antioxidants. The queso fresco adds a small amount of calcium and protein to the dish. However, the avocado Greek yogurt ranch dressing may be high in calories and fat, depending on the portion size and ingredients used.
To make this recipe even healthier, consider the following suggestions:
- Use a light or low-fat version of the avocado Greek yogurt ranch dressing, or make your own dressing using plain Greek yogurt, avocado, lime juice, and herbs.
- Add more vegetables to the salad, such as bell peppers, carrots, or radishes, to increase the fiber and nutrient content.
- Use a whole grain tortilla or lettuce wrap instead of serving the salad on a plate to add more fiber and complex carbohydrates.
- Grill the salmon with the skin on to help retain moisture and nutrients, then remove the skin before serving if desired.
- Use fresh or frozen corn instead of canned corn to reduce sodium content.
Editor's Opinion: Why Mexican Grilled Salmon Salad Is a Must-Try
This Mexican grilled salmon salad recipe is a delightful fusion of flavors and textures. The spice blend on the salmon adds a smoky depth, perfectly balanced by the fresh lime juice. The salad itself is vibrant and refreshing, with the crispness of romaine, the sweetness of corn, and the creaminess of queso fresco. The avocado Greek yogurt ranch dressing ties everything together beautifully, adding a tangy richness. Overall, it's a well-rounded dish that's both nutritious and satisfying, ideal for a light yet flavorful meal.
Enhance Your Mexican Grilled Salmon Salad Recipe with These Unique Side Dishes:
Delicious Alternatives to Mexican Grilled Salmon Salad
Appetizer and Dessert Ideas to Complement Mexican Grilled Salmon Salad
Why trust this Mexican Grilled Salmon Salad Recipe:
This Mexican grilled salmon salad recipe combines vibrant flavors and fresh ingredients, ensuring a delightful culinary experience. The salmon is seasoned with a perfect blend of spices, then grilled to perfection, adding a smoky depth. The salad features crisp romaine lettuce, juicy grape tomatoes, and creamy queso fresco, all topped with a tangy avocado Greek yogurt ranch dressing. Each step is straightforward, making it accessible for home cooks. Trust this recipe for a nutritious, flavorful meal that brings a taste of Mexico to your table.
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