Southwest Salmon Salad
Southwest Salmon Salad Therapy. Right here.
There are those days, moments, situations when you just need to take your mind somewhere else. For me that typically means I’ll wind up in the kitchen. Slicing, fine dicing, fresh bright flavors and lots of beautiful bowls.
Despite how many tiny beautiful bowls you see surrounding this gorgeous piece of salmon, this recipe at it’s core is very simple.
Start with a nice big piece of salmon, seasoned with your favorite southwest spices. For me that looks like chili powder, cumin, ground oregano, touch of cayenne, salt & pepper.
Now make a mental list (or written list – total list-maker here) of all your favorite southwest ingredients. Black beans, fire roasted corn & poblano peppers, oven roasted sweet potato, tomatoes, scallions, cilantro, red onion, avocado, cilantro chili lime rice and vinaigrette all on a bed of crisp lettuce. The beauty of this salad is you make it your own with your favorite flavors and ingredients.
I love serving Southwest Salmon Salad family-style on a great big platter, to enjoy with friends and family.
Sidenote: I am a huge ‘thrifter’ aka Goodwill, consignment, thrift store junky. We scored this platter during last weekend’s road trip for $6.00.
Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!
All my best,
xo Libby
Southwest Salmon Salad
Ingredients
For the Salmon & Sweet Potato
- 1 lb. fresh salmon skin on
- 1 sweet potato 1/2" cubed
- 2 Tbl. olive oil
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. ground oregano
For the Cilantro Rice
- 1 cup basmati rice rinsed well
- 2 cups water
- 1/4 cup Cilantro Chili Lime Vinaigrette see recipe below
For the Cilantro Chili Lime Vinaigrette
- 2 cups cilantro leaves
- 1/2 cup olive oil
- 2 Tbl. fresh lime juice
- 1 shallot rough chopped
- 1-2 garlic cloves peeled
- 1/2 tsp. Tajin chili lime seasoning or chili powder
- 1/2 tsp. salt
For the Fire Roasted Corn & Poblano Pepper
- 2 corn on the cob
- 1 poblano pepper
For the Salad
- 1 head green leaf lettuce rough chopped
- 1 cup cherry tomatoes halved
- 1 can black beans rinsed and drained
- 1 avocado sliced
- 3 scallions thinly sliced
- 1/4 cup red onion finely diced
- 1/4 cup fresh cilantro leaves
Instructions
For the Salmon & Sweet Potato
- Preheat oven to 400 degrees F. Place salmon (skin side down) and cubed sweet potato on a parchment or foil lined baking sheet. Drizzle with olive oil and sprinkle with seasonings. Bake for 15 minutes.
For the Cilantro Rice
- Meanwhile, bring 2 cups water to boil. Rinse rice for 2-3 minutes until water runs clear. Stir in rice, cover and reduce heat to low. Cook for 15 minutes. Remove from heat, fluff with fork. Stir in 1/4 cup of Cilantro Chili Lime Vinaigrette.
Cilantro Chili Lime Vinaigrette
- Combine all ingredients in a food processor or high-powered blender.
For the Fire Roasted Corn & Poblano Pepper
- Fire roast poblano pepper (gas stove or broiler) until skin is blackened on all sides. Place in bowl and cover with plastic wrap for 5 minutes. Rinse under cold water removing charred skin, stem and seeds. Fine dice. Roast corn on the cob over open flame (gas stove) or under broiler, until slightly charred. Cut kernels from cobs.
To assemble the Salad
- Spread chopped lettuce on a large platter, top with cooked salmon and remaining prepared ingredients. Drizzle with Cilantro Chili Lime Vinaigrette. Serve family style.
Notes
Other recipes you might enjoy:
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