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Spicy Salmon Salad with Cilantro Vinaigrette


  • Total Time: 40 minutes

Ingredients

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  • FOR THE DRESSING
  • 1/4 cup cilantro leaves
  • 1/4 cup parsley leaves
  • 1 green onion
  • zest and juice of 2 limes
  • 1/4 cup olive oil
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • FOR THE SALAD
  • 1 cup corn kernels
  • 1 whole tomato, diced
  • 8 cups salad greens
  • cucumber, carrots, peppers, or any other salad veggies
  • FOR THE SALMON
  • 1 1/3 pound salmon filet, cut into 4 pieces
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika

Instructions

  1. Make the dressing. Combine all dressing ingredients in a small food processor or blender until smooth. Taste, and add water to thin if needed or extra salt for flavor.
  2. Preheat a large ovenproof skillet to medium-high heat and the broiler to high. Add a drizzle of oil to the skillet. When the oil is very hot, add the corn kernels and char for 3 minutes until slightly dark at the edges. Remove from the skillet to cool and combine with the diced tomatoes.
  3. To the same skillet, add the salmon skin-side down, and sprinkle with the salt, chili powder, and smoked paprika. Cook the salmon for about 4 minutes until the skin is crispy and the salmon begins to cook up the sides, then transfer the skillet to the oven to finish by broiling the fish for 3 minutes until the spices are slightly golden.
  4. Arrange the salad greens, salmon, and corn mixture on plates. Drizzle with the cilantro dressing and serve.
  • Prep Time: 20
  • Cook Time: 20

Nutrition

  • Serving Size: 4
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