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

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Southwest Salmon Salad

Despite how many tiny beautiful bowls you see surrounding this gorgeous piece of salmon, this recipe at it's core is very simple.

Course Main Course, Salad

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 4

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

The post Southwest Salmon Salad appeared first on Lemony Thyme.

Roasted Corn & Poblano Crab Dip.

There are sooo many fabulous hot dip recipes out there.  “There” being the fruitful internet.

Every other month I make a new appetizer to delight the appetite :)

I’ve worked hard not to repeat appetizers.  Which translates into combing Pinterest and the like for fabulous new recipes.  Which is precisely what my Healthy Choices buddy and I did last Saturday morning.

Bethany and I began a journey on January 1st, 2015.  We would walk (or run as it turns out) a combined two thousand fifteen miles in 2015.

This equated to 5.5 miles per day between us or 2.75 each.  No problem.  Until sinus infections, weather, and life kicked in.

It wasn’t as easy as we thought, yet we never questioned whether or not it WOULD happen.  Rain or shine, day by day, we made it happen.

Flash forward to August 22nd.  Beth and I agreed to meet bright and early at the ‘Greenway’ and knock out the remaining 13 miles (6.5 each) needed to reach 2015.

Way ahead of schedule.  Side note:  I have an urge to do a ‘Greenway’ post.  Just for the pictures. For any of you who enjoy being outdoors, walking, strolling, skipping, jogging, running, wogging. biking, dog walking, nature viewing…you would LOVE this place!!!  (I’m trying to emphasize the beauty of this outdoor space).

We pulled into the parking lot just as the rains came. What?!! 0% chance according to our not so trustworthy weather app.

So we sat in the car, waiting it out, surfing our smart phones for fabulous dip recipes.  Roasted Corn & Crab Dip sounded like a winner.  With that said the pop-up rain storm passed and we headed out to reach our goal.

One mile in and once again the skies opened up.  So we ran in the rain and laughed.  It felt good.  The cool rain AND knowing that we were on our way to achieving a major goal.

Yay Us!! I’m quite proud of this accomplishment. We achieved our #2015in2015 Team Goal and now we’re continuing on with Solo ‘Healthy Choices’ Goals.  I’ll keep you posted on our progress.

If you’re still reading along, thank you!!  As of this week’s WW weigh-in, I’m down 60.8 pounds and happily finding balance across my love to eat, love to cook, love food photography, need to be healthy life.

About that Roasted Corn & Poblano Crab Dip.  It was delicious.  You’ll want it to be nice and hot and bubbly, where you can rake crackers or crusty bread through it and get really, really happy.

Update 12/31/15.  As of today I’m officially down 70.4 pounds.  And have met my solo goal of walk/running 2,015 miles in 2015.  Now on to 2016.  I think I’m going to change it up a bit.  I’ll keep you posted.

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Roasted Corn & Poblano Crab Dip

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 10

Author Libby with Lemony Thyme

Ingredients

• 8 ounces lump crabmeat
• 1 poblano pepper
• 2 ears fresh corn on the cob
• 1 cup shredded pepperjack cheese
• 1/3 cup cream cheese
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 scallion thinly sliced
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• crackers or crusty bread to serve

Instructions

• Flame roast poblano pepper and corn over gas burner or under broiler. Poblano should be completely charred then placed in a covered bowl for 10 minutes to steam.
• Rinse charred skin off pepper, discard stem and seeds, fine dice. Cut corn kernels off cob.
• Preheat oven to 350 degrees.
• Combine pepper and corn with remaining ingredients; mix well. Coat a 2 quart baking dish with cooking spray. Pour dip mixture into prepared dish. Baked for 30-35 minutes or until bubbly.
• Serve with crackers or crusty bread.

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