Mexican Salmon Salad
2 (5 – 6 oz) skinless salmon fillets
1/2 tsp ancho chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp onion powder
1 Tbsp olive oil, plus more for cooking
Salt and freshly ground black pepper
1 lime, halved
1 head Romaine lettuce
10 oz grape tomatoes, halved
1 cucumber, peeled and chopped
3/4 cups fresh corn
1/2 red onion, sliced
1/4 cup cilantro leaves (optional)
1/2 cup natural salsa
For the salmon:
Preheat a skillet over medium-high heat. In a small bowl whisk together chili powder, cumin, paprika and onion powder. Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet. Add salmon to the pan and cook about 3-5 minutes per side, or to desired doneness. Remove from the pan and squeeze fresh lime juice over the fillets.
For the salad:
Divide all salad ingredients among 2 containers then top with salmon fillets. May want to keep salmon off and even cook right before eating.
Spoon salsa and slice avocado over salmon and salad.
Serve immediately….So if not eating right away, store dressing on side! You may even want to keep fish frozen until serving and cut up stuff right before eating as well.