Southwest Salmon Salad

Michelle Brown

By
@Mishelly

This is a delicious summery salad. The heat from the salmon and crunchy sweet chipotle tortilla strips are delish! You can tweak the spiciness of this dish depending on the amount of seasoning you add to your salmon. I recommend broiling the fish, but you can grill if you choose.


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Rating:

Serves:

4

Prep:

45 Min

Cook:

15 Min

Method:

Broil

Ingredients

4
salmon, skinless filet
1
lemon, sliced into wedges
1 Tbsp
cayenne pepper
2 pinch
black pepper
1/2
teaspoon paprika
1/2 tsp
garlic salt
1
romaine lettuce head, chopped
1/3 c
red onion, sliced
2
avocados, chopped
1/2 c
ranch dressing
2 Tbsp
chipotle peppers, jarred
1/2 c
almonds, slivered or crunchy tortilla strips
3 Tbsp
olive oil, extra virgin
1
carrot, shredded

Directions Step-By-Step

1
Set oven rack to middle and preheat to broil. Lightly grease broiling pan.
2
In a medium bowl, place garlic salt, olive oil, cayenne pepper, paprika, and a pinch of black pepper. Mix well.
3
Rub cajun seasoning mixture on salmon filets.
4
Place filets in oven for 8 to 12 min or until salmon becomes flaky with a fork.
5
In a medium bowl, toss romaine, carrots, onions, avocado, almonds/tortilla strips and add a pinch of pepper.
6
Add Ranch dressing with chipotle pepper paste and stir until you have a creamy smooth southwest dressing.
7
Garnish with sliced lemon and drizzle with dressing and enjoy!

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Fish
Regional Style: Cajun/Creole
Other Tags: Quick & Easy, Healthy