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.
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Course Main Course, Salad
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
For the Salmon & Sweet Potato
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
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.