Mexican Grilled Salmon Salad

Mexican Grilled Salmon Salad

Ingredients

  • Salmon
  • 4 (5 - 6 oz) skinless salmon fillets
  • 1 tsp ancho chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1 1/2 Tbsp olive oil, plus more for grill
  • Salt and freshly ground black pepper
  • 1 lime, halved
  • Salad
  • 1 head Romain lettuce
  • 10 oz grape tomatoes, halved
  • 1 cucumber, peeled and chopped
  • 1 1/2 cups fresh corn
  • 1/2 red onion, sliced and rinsed under cool water to remove harsh bite
  • 1/4 cup cilantro leaves (optional)
  • 4 oz Queso Fresco or Feta cheese
  • Avocado Greek Yogurt Ranch Dressing
  • Ingredients
  • 1 cup plain fat free or low-fat Greek yogurt
  • 1 medium avocado, peeled and cored
  • 1 1/2 Tbsp fresh lime juice
  • 1 clove garlic
  • 2 Tbsp chopped fresh parsley (or 2 tsp dried)
  • 2 tsp chopped fresh dill (or 3/4 tsp dried)
  • 2 tsp chopped fresh chives (or 3/4 tsp dried)
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper, to taste
  • Up to 6 Tbsp milk, as needed (for a slightly richer dressing sub 2 Tbsp olive oil for some of the milk)

Directions

  1. Directions
  2. Add all dressing ingredients except for milk to a food processor. Pulse until well blended then add in milk 1 Tbsp at a time to reach desired thickness. Store in refrigerator in an airtight container.
  3. Directions
  4. For the salmon:
  5. Preheat a grill over medium-high heat.
  6. In a small bowl whisk together chili powder, cumin, paprika and onion powder. Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet.
  7. Dip a paper towel in olive oil then using long handled tongs, brush grill with olive oil. Add salmon to grill and cook about 3 minutes per side, or to desired doneness.
  8. Remove from grill and squeeze fresh lime juice over tops.
  9. For the salad:
  10. Divide all salad ingredients among 4 plates then top with salmon fillets.
  11. Spoon dressing over salad or pour dressing into a resealable bag, seal bag and cut one corner and drizzle over salads. Serve immediately.