Ingredients
- For the Creamy Cilantro Lime Dressing:
- ⅓ cup olive oil
- ¼ cup lime juice (more to taste)
- ½ cup mayo
- ½ teaspoon salt
- 2 garlic cloves
- ½ jalapeno, sliced (more for more heat)
- ½ teaspoon honey (more to taste)
- ½ cup cilantro, packed (tender stems OK)
- For the Grilled Salmon Salad:
- 4 x 4-6 ounce pieces of salmon (or substitute steelhead or ocean trout)
- ½ teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 5 ounces baby arugula
- 3 Turkish cucumbers, sliced and salted
- ¼ cup red onion, thinly sliced
- 1 cup cherry or grape tomatoes, sliced in half
- 2 avocados, sliced
- ⅓ cup toasted pumpkin seeds
- ⅓ cup cotija cheese, crumbled
- Cilantro leaves for garnish
Instructions
- Preheat the Grill: Preheat the grill to medium-high heat.
- Make the Dressing: Place all ingredients except the cilantro in a blender, and blend until smooth, scraping down the sides as needed. Add the cilantro and blend again. Taste and adjust the jalapeno, honey, and lime to your preference.
- Grill the Salmon: Brush each piece of salmon with olive oil, then lightly season each side with salt, chili powder, and cumin. Place the salmon on a greased, hot grill. Check after 2-3 minutes for grill marks, then turn. Continue grilling for a few more minutes until cooked to your preferred doneness. Turn off the heat.
- Prepare the Salad: In a large mixing bowl, toss the arugula, cucumber, and onions with a little of the cilantro lime dressing (you won’t need all of it). Then, gently fold in the avocado, tomatoes, half the pumpkin seeds, and half the Cotija cheese. Taste and adjust with salt if needed.
- Assemble and Serve: Place the salad on a serving platter or divide it among four plates. Top with the grilled salmon and sprinkle with the remaining pumpkin seeds, Cotija cheese, and cilantro leaves.
- Serve Immediately: Serve right away, and enjoy!
Notes
- Adjust the Heat: If you prefer more heat, add extra jalapeno or a pinch of chili flakes to the dressing.
- Grilling Tip: If you prefer your salmon less cooked, reduce the grilling time by a minute or two, depending on the thickness of the fillets.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Salad
- Method: Grilling
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 75mg
