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
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