If you’re craving a refreshing and vibrant meal, this Ultimate Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing is a must-try. It’s a delightful fusion of flavors, combining perfectly grilled salmon with the creamy tang of avocado and Greek yogurt. This salad is not only hearty and satisfying but also packed with nutrients. Get ready to enjoy a delicious, healthy dish that’s sure to become a favorite.
Steps
- Preheat your grill to medium-high heat. Mix chili powder, cumin, paprika, and onion powder in a small bowl. Brush both sides of the salmon fillets with olive oil, season with salt and pepper, and evenly coat with the spice mixture.
- Use a paper towel dipped in olive oil to brush the grill grates. Grill the salmon fillets for approximately 3 minutes on each side or until they reach your preferred level of doneness. Once cooked, squeeze fresh lime juice over the salmon.
- Arrange the romaine lettuce, grape tomatoes, cucumber, fresh corn, red onion, fresh cilantro, and queso fresco evenly on four plates.
- Place one piece of grilled salmon on top of each salad plate. Drizzle with avocado ranch dressing or put the dressing in a resealable bag, cut off a corner, and drizzle over the salads. Serve immediately.
Ingredients
- Skinless salmon fillets
- Ancho chili powder
- Cumin
- Paprika
- Onion powder
- Olive oil
- Salt
- Black pepper
- Fresh lime
- Romaine lettuce
- Grape tomatoes
- Cucumber
- Fresh corn (or thawed frozen/canned corn)
- Red onion
- Fresh cilantro
- Queso fresco (or feta cheese)
- 1 batch Avocado Greek Yogurt Ranch Dressing
Nutritional Values
Calories 1832 | Calories from Fat 864 | Fat 96g | Saturated Fat 24g | Cholesterol 452mg | Sodium 1248mg | Potassium 5440mg | Carbohydrates 80g | Fiber 16g | Sugar 32g | Protein 168g | Vitamin A 8040IU | Vitamin C 88mg | Calcium 848mg | Iron 12mg
FAQ
- How long should I grill salmon for this salad?
- If your salmon fillets are between 5 and 6 ounces, grill them over medium-high heat for about 3 minutes per side.
- Is it possible to use frozen corn instead of fresh in the salad?
- Yes, you can substitute with frozen or canned corn. Just make sure to thaw it before incorporating it into the salad.
- Can I prepare the salmon in advance?
- Certainly! You can grill the salmon fillets ahead of time and store them in the fridge for the upcoming week. They are best enjoyed cold in this salad, as reheating can affect the texture.
- What can I do to reduce the sharpness of raw red onions?
- After slicing the red onion, rinse it under cold water to mellow out its strong flavor.
- Are there alternative proteins that pair well with this salad?
- Yes, this salad pairs wonderfully with grilled chicken, shrimp, or steak, offering a flexible base for different proteins.
- Can the avocado ranch dressing be used for other purposes?
- Definitely! The dressing can double as a veggie dip. Simply leave out the milk and olive oil for a thicker consistency.
Tips
- Prepare the Red Onion: To lessen the sharpness of sliced red onion, rinse it under cold water before adding it to the salad.
- Experiment with Different Proteins: The salad is versatile and can be paired with grilled chicken, shrimp, or steak if you’re looking to switch things up from salmon.
- Use Frozen or Canned Corn: If fresh corn isn’t available, you can easily substitute with frozen or canned corn. Just make sure to thaw it before adding to the salad.
- Advance Preparation: Grill the salmon fillets in advance and store them in the fridge for easy assembly throughout the week. Enjoy the salmon cold for a refreshing salad experience.
Equipment
- Grill or Grill Pan – Essential for grilling the salmon.
- Long-handled Tongs – Useful for safely handling food on a grill.
- Small Whisk – Helpful for mixing spices or dressing ingredients.
