Description
A vibrant and refreshing grilled salmon salad served with a creamy cilantro lime dressing, combining perfectly seasoned grilled salmon fillets with fresh baby arugula, cucumbers, tomatoes, avocado, toasted pumpkin seeds, and crumbled Cotija cheese. This 30-minute meal is perfect for a healthy, flavorful lunch or dinner that highlights the bright flavors of lime and cilantro.
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 a 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 baby arugula
- 3 Turkish cucumbers, sliced and salted
- 1/4 cup red onion, thinly sliced
- 1 cup cherry or grape tomatoes, halved
- 2 avocados, sliced
- 1/3 cup toasted pumpkin seeds
- 1/3 cup Cotija cheese, crumbled
- Cilantro leaves for garnish
Instructions
- Preheat Grill: Preheat the grill to medium-high heat, ensuring it is properly cleaned and oiled to prevent sticking.
- Make the Dressing: Place all dressing ingredients except the cilantro into a blender. Blend until smooth, scraping down the sides as necessary. Add the cilantro and blend again until well combined. Adjust the jalapeno, honey, and lime juice to your taste for desired heat and acidity.
- Prepare the Salmon: Brush each salmon fillet with olive oil. Lightly season both sides with salt, chili powder, and cumin to enhance the smoky spices on the grill.
- Grill the Salmon: Place the salmon onto the hot, greased grill. Grill for 2-3 minutes until grill marks form, then carefully flip the fillets. Continue grilling for a few more minutes until the salmon reaches medium doneness or your preferred level. Turn off the heat and remove the salmon from the grill.
- Assemble the Salad: In a large mixing bowl, toss the arugula, cucumber slices, and red onions with a portion of the cilantro lime dressing (you won’t need all). Gently fold in the avocado slices, halved tomatoes, half of the toasted pumpkin seeds, and half of the Cotija cheese. Taste and season with additional salt if necessary.
- Plate the Salad: Transfer the tossed salad to a large serving platter, bowl, or divide among four individual plates. Top each serving with a grilled salmon fillet.
- Garnish and Serve: Sprinkle the remaining pumpkin seeds, Cotija cheese, and fresh cilantro leaves over the top. Serve immediately while the salmon is warm and the salad crisp.
Notes
- You can substitute steelhead trout or ocean trout for the salmon if desired.
- Adjust the jalapeno in the dressing to control the spice level.
- Be careful not to overcook the salmon to keep it moist and tender.
- Use freshly toasted pumpkin seeds for the best flavor and crunch.
- If you prefer a dairy-free option, omit the Cotija cheese or substitute with a vegan cheese alternative.
- This salad is best served immediately for optimal freshness and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
