Grilled Salmon Salad with Creamy Cilantro Lime Dressing Recipe

Ingredients

Creamy Cilantro Lime Dressing

• 0.33 cup olive oil
• 0.25 cup lime juice
• 0.5 cup mayo
• 0.5 teaspoon salt
• 2 cloves garlic
• 0.5 jalapeno, sliced
• 0.5 teaspoon honey
• 0.5 cup cilantro, packed

Grilled Salmon

• 4 pieces salmon fillets (4-6 ounces each)
• 0.5 teaspoon salt
• 0.5 teaspoon chili powder
• 0.5 teaspoon cumin

Salad

• 5 ounces baby arugula
• 3 Turkish cucumbers, sliced and salted
• 0.25 cup red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 avocados, sliced
• 0.33 cup toasted pumpkin seeds
• 0.33 cup cotija cheese, crumbled
• cilantro leaves for garnish

Instructions

Make the Dressing

1. Place all dressing ingredients except the cilantro in a blender and blend until smooth, scraping down sides as needed.
2. Add the cilantro and blend again. Taste and adjust jalapeno, honey, and lime to your preference.

Grill the Salmon

1. Preheat the grill to medium-high heat.
2. Brush each piece of salmon with olive oil, then lightly season each side with salt, chili powder, and cumin.
3. Place the salmon on a greased, hot grill. Check after 2-3 minutes for grill marks, then turn.
4. Continue grilling for a few more minutes to medium (or your preferred doneness), then turn off the heat.

Assemble the Salad

1. In a large mixing bowl, toss arugula, cucumber, and onions with a little dressing (you won't need all of it).
2. Fold in the avocado, tomatoes, half the pumpkin seeds, and half the cotija cheese. Taste and add salt if needed.
3. Place on a serving platter or in a big wide serving bowl (or divide among four plates), and top with the salmon.
4. Sprinkle with remaining pumpkin seeds, cotija cheese, and cilantro leaves. Serve immediately.

Notes

• You can substitute steelhead or ocean trout for the salmon.
• Adjust the jalapeno amount for more or less heat.
• The dressing can be made ahead and stored in the refrigerator for up to 3 days.