Southwest Salmon Salad.
Look no further for your new favorite meal, because this southwest salmon salad is the business.
I mean, if that isn’t a loaded salad, I don’t know what is!
I’m sharing this recipe today in the case that you have leftover mango from last week’s cashew shrimp dish!
I guess you could just eat the mango. Or use it all with the shrimp.
But just in case you want to throw it on this southwest salmon salad? I’m here for you.
I’ve said it a million times here on the blog: salmon salads are my favorite kind of salad. I love how the flaky and buttery salmon gets dispersed throughout the salad so it’s like you get a bite in every single forkful. It’s perfect!
The salmon salad that I make on the regular goes a little something like this: butter lettuce, feta, maybe some chickpeas, tomatoes, cucumbers, red peppers and an apple cider vinaigrette. It’s almost always the salad I make with leftover salmon. It’s habit!
Unless I have all of these perfect ingredients, then I go the taco-flavored route. Is there ANYTHING better than a salad with tortilla chips on top? I think not. They are a billion times better than croutons. And if you have avocado on there, you’re basically eating nachos.
This just got better.
The salmon? It’s simple. Chili lime roasted with lots of flavor. If you want to make it even more appealing, you could add on some of this salted lime butter right when it comes out of the oven. Holy cow. That is fantastic.
So sure, we have the salmon and the mango and the avocado and the tortilla chips.
But there is so much more!
Lettuce, obviously. I like it shredded most of the time. Beans – black or pinto would be my bean of choice. Tomatoes, bell peppers, corn, diced red onion, scallions, cilantro and cotija cheese.
Yes, it’s a high maintenance salad with alllll the ingredients. So delish!
Oh oh oh and a chili lime vinaigrette that’s down right drinkable.
Pretty sure I know what’s for dinner tonight.
Southwest Salmon Salad
- 1 (2 pound) salmon filet
- 2 tablespoons grapeseed or olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 lime, zest freshly grated (you can use the juice for the dressing!)
- 1/2 teaspoon garlic powder
- ¼ teaspoon salt
- 1/4 teaspoon pepper
- 6 to 8 cups green leaf or butter lettuce, or whatever lettuce you love!
- salt and pepper, for seasoning
- 1 (14 ounce) can black beans, drained and rinsed
- 1 red bell pepper, chopped
- 1 avocado, chopped
- 1 mango, chopped
- 1 cup grape tomatoes, halved
- ½ cup sweet corn
- 1/3 cup crumbled cotija cheese
- ¼ cup sliced green onions
- ¼ cup chopped cilantro
- crushed tortilla chips, for topping
- 2 tablespoons freshly squeezed lime juice
- 1 1/2 tablespoons honey
- 2 garlic cloves, minced or pressed
- ¼ teaspoon chili powder
- 1 tablespoon chopped fresh cilantro
- salt and pepper
- 1/3 cup extra virgin olive oil
- Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment.
- Place the salmon on a baking sheet and brush it with the grapeseed oil. In a bowl, stir together the paprika, chili powder, salt, pepper, garlic and lime zest.
- Sprinkle it evenly over the top of the salmon filet and press gently to adhere.
- Roast the salmon for 12 to 15 minutes, or until just opaque and flakey with a fork.
- To assemble the salad, place the lettuce in a large bowl and season it with a pinch of salt and pepper. Toss well – this is key to a flavorful salad!
- Add the remaining ingredients into the salad: the beans, peppers, mango, avocado, tomatoes, corn, cotija cheese, green onions and cilantro. Add on the salmon however you’d like – you can top the salad with the pieces of the filet or slice it up.
- Toss the salad with the chili lime dressing. Sprinkle on crushed tortilla chips.
- In a bowl, whisk together the lime juice, honey, garlic, chili powder, cilantro and a pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified. This dressing stays great in the fridge for a few days!
Now that’s definitely eating the rainbow.