Grilled Salmon Cilantro Lime Salad (Print-Friendly Version)
Salmon, crisp greens, and punchy cilantro lime dressing make this hearty salad shine at barbecues and gatherings.
# Ingredients You’ll Need:
→ Creamy Cilantro Lime Dressing
01 -
1/3 cup olive oil
02 -
1/4 cup lime juice, more to taste
03 -
1/2 cup mayonnaise
04 -
1/2 teaspoon salt
05 -
2 garlic cloves
06 -
1/2 jalapeno, sliced (more for more heat)
07 -
1/2 teaspoon honey, more to taste
08 -
1/2 cup cilantro, packed (tender stems OK)
→ Grilled Salmon Salad
09 -
4 x 4-6 ounce pieces of salmon (or substitute steelhead or ocean trout)
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon chili powder
12 -
1/2 teaspoon cumin
13 -
5 ounces baby arugula
14 -
3 Turkish cucumbers, sliced and salted
15 -
1/4 cup red onion, thinly sliced
16 -
1 cup cherry or grape tomatoes, sliced in half
17 -
2 avocados, sliced
18 -
1/3 cup toasted pumpkin seeds
19 -
1/3 cup Cotija cheese, crumbled
20 -
Cilantro leaves for garnish
# How to Make It:
01 -
Preheat the grill to medium-high heat.
02 -
Place all ingredients except the cilantro in a blender, and blend until smooth, scraping down the sides as needed. Add the cilantro and blend again. Taste and adjust jalapeno, honey, and lime as desired.
03 -
Brush each piece of salmon with olive oil, then lightly season each side with salt, chili powder, and cumin. Place the salmon on a greased, hot grill. Check after 2-3 minutes for grill marks, then turn. Continue grilling for a few more minutes, cooking to medium or your preferred doneness, and turn the heat off.
04 -
In a large mixing bowl, toss arugula, cucumber, and onion with a little dressing (you won’t need all of it). Fold in the avocado, tomatoes, half the pumpkin seeds, and half the Cotija cheese. Taste and add salt if needed.
05 -
Place the salad on a serving platter or in a wide serving bowl (or divide among four plates), and top with the grilled salmon. Sprinkle with remaining pumpkin seeds, Cotija cheese, and cilantro leaves. Serve immediately.
# Extra Suggestions:
01 -
Adjust the level of heat in the dressing by adding more or less jalapeno as desired.