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Grilled Salmon Salad with Creamy Cilantro Lime Dressing Recipe

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4.3 from 15 reviews

A vibrant and flavorful Grilled Salmon Salad featuring perfectly grilled salmon fillets served over a fresh bed of arugula, cucumbers, red onions, avocado, and tomatoes. The salad is topped with toasted pumpkin seeds, crumbled Cotija cheese, and a zesty, creamy cilantro lime dressing that brings it all together.

Ingredients

Dressing

  • 1/3 cup olive oil
  • 1/4 cup lime juice, more to taste
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 2 garlic cloves
  • 1/2 jalapeno, sliced (more for more heat)
  • 1/2 teaspoon honey, more to taste
  • 1/2 cup cilantro, packed (tender stems OK)

Salmon

  • 4 x 4-6 ounce pieces of salmon (or substitute steelhead or ocean trout)
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Olive oil for brushing

Salad

  • 5 ounces O Organics® baby arugula
  • 3 Turkish cucumbers, sliced, salted
  • 1/4 cup red onion, thinly sliced
  • 1 cup cherry or grape tomatoes, sliced in half
  • 2 avocados, sliced
  • 1/3 cup toasted pumpkin seeds
  • 1/3 cup Cotija cheese, crumbled
  • Cilantro leaves for garnish

Instructions

  1. Preheat the Grill: Preheat your grill to medium-high heat to ensure it is hot and ready for cooking the salmon.
  2. Make the Dressing: Combine olive oil, lime juice, mayonnaise, salt, garlic, jalapeno, and honey in a blender. Blend until smooth, scraping down the sides as needed. Add the cilantro and blend again until fully incorporated. Adjust jalapeno, honey, and lime juice to taste for desired heat and tanginess.
  3. Season the Salmon: Brush each salmon fillet with olive oil on both sides. Lightly season with salt, chili powder, and cumin to enhance the smoky flavors when grilled.
  4. Grill the Salmon: Place the seasoned salmon on the greased, hot grill. After 2-3 minutes, check for grill marks and carefully flip the fillets. Grill for a few more minutes until the salmon reaches medium doneness or your preferred level. Turn off the heat when done.
  5. Toss the Salad Base: In a large mixing bowl, toss arugula, sliced cucumbers, and red onions gently with a small amount of the cilantro lime dressing. Only use enough dressing to lightly coat the greens and veggies.
  6. Add Remaining Salad Ingredients: Fold in the sliced avocado, halved tomatoes, half of the toasted pumpkin seeds, and half of the crumbled Cotija cheese. Taste and add salt if needed to balance flavors.
  7. Assemble the Salad: Transfer the salad mixture onto a large serving platter, bowl, or divide evenly among four plates. Arrange the grilled salmon pieces on top of the salad.
  8. Garnish and Serve: Sprinkle the remaining pumpkin seeds, Cotija cheese, and fresh cilantro leaves over the salad for added texture and flavor. Serve immediately to enjoy the freshness and warmth of the grilled salmon.

Notes

  • You can substitute the salmon with steelhead trout or ocean trout if desired.
  • Adjust the amount of jalapeno in the dressing to control the spice level.
  • Be careful not to overcook the salmon to keep it moist and flaky.
  • To salt cucumbers, slice and sprinkle with salt, then drain excess water before adding to the salad for optimal texture.
  • Use fresh lime juice for the best flavor in the dressing.
  • Serve the salad immediately after assembling to preserve the texture of the ingredients.

Find it online: https://bitezly.com/grilled-salmon-salad-with-creamy-cilantro-lime-dressing-recipe/