Salmon Fajita Salad with Cilantro Lime Vinaigrette

I once had a conversation with a new friend about what she liked to eat. Surprised right? We both concluded that we enjoyed eating the rainbow.  Fresh, full of multiple colors, and flavorful.  This salad is just that.  And lucky for me, I have been craving salads!  The good, healthy, hearty, flavorful ones.  Yes, I am pregnant with my fourth child and this baby is going to love himself some vegetables.  More than I can say for my daughter who all I craved was prepared junk food.  This salad has so much flavor going on it will be a party in your mouth with every bite.  Make sure to get the wild caught salmon.  Farm raised salmon gets its pink color from food additives and has much higher levels of contaminants.  I used to be afraid of skin on salmon.  Don't be!  It comes right off after being cooked.  We have found great wild caught Alaskan salmon at Costco.  We just cut it up into the size we like and freeze the rest we don't use for each meal.  Enjoy! 

Salmon Fajita Salad with Cilantro Lime Vinaigrette

Salmon

1 pound wild salmon, skin on, cut into fillets (about 5 fillets)

3 tablespoon olive oil, divided

1 teaspoon Chile powder

1 teaspoon smoked paprika

1 teaspoon cumin

2 teaspoon brown sugar

zest of 2 fresh limes

pinch of salt and pepper

Salads

8 cups butter lettuce or spring greens mix, chopped

1 mango, peeled and diced

1-2 jalapenos, seeded and small diced

1 can black beans, drained & rinsed

1 red pepper, sliced

1-2 avocados, sliced

3/4 cup sharp cheddar cheese, thinly shredded

2 ounces queso fresco (cotija) cheese or goat cheese, crumbled

fresh cilantro, for topping

crushed blue corn tortilla chips (for more color)

Simple Honey Lime Vinaigrette

1/4 cup olive oil

1/4 cup fresh lime juice (about 2 limes)

2 tablespoons cilantro, chopped (or more to your liking)

1/2 teaspoon chili powder

2 tablespoons honey

salt and pepper, to taste

            To make the dressing, combine the olive oil, lime juice, cilantro, chili powder, honey and salt and pepper. Whisk to combine, taste and adjust seasonings to your liking. Set aside.

            In a large salad bowl add the lettuce, mango, jalapeno, red pepper, and black beans. Toss well and set aside.

            In a small bowl combine the chili powder, smoked paprika, cumin, brown sugar, lime zest and a good pinch of salt and pepper.  Place the salmon on a plate and rub with 1 tablespoon olive oil. Sprinkle the spice mixture over the salmon and gently rub it into the salmon.

            Heat a medium size skillet over medium heat. Add a tablespoon of olive oil. Once hot, add the salmon, skin side facing up. Sear the salmon for about 3 minutes and then flip and continue cooking for another 3-4 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon fillets.  Just don't overcook it as it gets dry.  It should just be past the pink opaque point. 

            To assemble the salads, divide the salad among plates or bowls. Sprinkle each plate with a little cheddar and a little queso fresco (cotija) cheese. Top each bowl with a piece of salmon. Add a few slice of avocado and drizzle with the dressing. Garnish with crushed tortilla chips, limes and more cilantro. Serve immediately.

Serves 4-5

*This delightful salad recipe is adapted from halfbakedharvest.com