Don’t fall for it, not even for a one second. While school may be back in session and the stores are beginning to show the Halloween decor, you and I both know that it is still summer. The temperatures are soaring and the humidity is rising—all the more reason to continue the grilling season for months to come.
Salmon used to be the only fish that I enjoyed on a regular basis, especially at restaurants and parties. Apparently I enjoyed salmon a little too much, because these days I NEVER order it and rarely does it pass between my lips. There is hope and new found love for salmon with this recipe.
A dear friend celebrated her birthday earlier in the summer and she chose to invite her friends over to celebrate her special day. You read this correctly, she did the cooking and the evening was a treat for all. This friend knows how to make everyone feel welcome and her food is always over the top. I am sharing my adaptation of the recipe that she served. This was a wonderful evening that was filled with laughs and memories. Since that memorable evening, I have prepared this for my family and it received a 5-star rating. Don’t sweat the heat, grill salmon!
Southwest Salmon Salad
Serves 4 to 6
1 teaspoon ancho chili powder
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon onion powder
1 to 2 tablespoons olive oil
4 (6 oz.) salmon fillets
Salt and coarsely ground pepper
1 head Romaine lettuce, town into bite size pieces
8 to 10 cherry tomatoes, halved
1 ½ cups fresh corn or frozen corn that has been thawed and drained
½ small red onion, chopped
1 cup black beans, rinsed and drained
Crushed tortilla chips for garnish, optional
½ cup plain or Greek yogurt
½ cup sour cream
2 tablespoons fresh squeezed lime juice
1 clove garlic, minced
1 tablespoon fresh chives, optional
4 to 7 tablespoons milk
Salt and coarsely ground pepper to taste
Preheat the grill over medium-high heat. In a small bowl, stir together ancho chili powder, chili powder, cumin, paprika and onion powder. Brush both sides of salmon fillets with olive oil. Salt and pepper lightly, then coat with seasoning mix evenly over both sides of fillets. Carefully brush grill lightly with olive oil. Cook salmon for about 3 to 4 minutes per side, or until desired doneness.
Toss Romaine, tomatoes, corn, red onion and black beans in large salad bowl or on a slightly rimmed serving platter. Place salmon fillets on top. (Salmon fillets can be coarsely flaked into large pieces if desired.)
Prepare the Avocado Dressing by placing the yogurt, sour cream, lime juice, garlic, chives and 3 tablespoons milk into a blender or food processor. Process until blended. Add additional milk as needed for dressing consistency. This dressing can be thicker or thinner, it is personal preference.
Drizzle salad with Avocado Dressing and sprinkle with tortilla chips, if desired.