Southwest Salmon Salad Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.In a small bowl, mix together the chili powder, cumin, paprika, salt, and pepper.
• STEP 3.Rub the spice mixture onto both sides of the salmon fillets.
• STEP 4.Grill the salmon for about 4-5 minutes per side, or until cooked through.
• STEP 5.In a large bowl, combine the mixed greens, cherry tomatoes, avocado, and corn.
• STEP 6.In a separate small bowl, whisk together the lime juice, olive oil, honey, garlic, salt, and pepper to make the dressing.
• STEP 7.Pour the dressing over the salad and toss to coat.
• STEP 8.Divide the salad onto plates and top each with a grilled salmon fillet.
• STEP 9.Garnish with chopped cilantro and sliced green onions.
• STEP 10.Serve immediately and enjoy!

Cooking Tips

• Make sure to preheat the grill to medium-high heat to ensure proper cooking of the salmon.
• If you prefer a spicier salad, you can add some diced jalapenos or a pinch of cayenne pepper to the dressing.
• For a vegetarian version, you can substitute the salmon with grilled tofu or tempeh.
• To make the salad ahead of time, prepare all the ingredients and store them separately. Assemble the salad just before serving.
• Leftover salmon salad can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• This Southwest Salmon Salad is best served fresh and immediately after assembling.
• Garnish with additional lime wedges for extra tanginess.
• Serve as a light lunch or dinner, or as a side dish to complement grilled meats or vegetables.
• Pair with a crisp white wine or a refreshing iced tea for a complete meal.