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Southwest Salmon Salad
From Statesboro Market2Go
<p>This super seafood salad is full of flavor, and is packed with vegetables, fruits, herbs, and more! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: howsweeteats.com (modified slightly) (Entered by Ariana Giddens)
Serves: 4
Ingredients
FOR THE SALMON:
1 2 pound
Salmon filet
2 tablespoons
Grapeseed oil or olive oil
1 teaspoon
Smoked paprika
1 teaspoon
Chili powder
Zest from 1 lime
1/2 teaspoon
Garlic powder
1/4 teaspoon
Salt
1/4 teaspoon
Pepper
FOR THE SALAD:
6 to 8 cups
Lettuce
Salt & pepper to prefrance
14 ounces
Black beans (drained & rinsed)
1
Bell pepper (preferably red, chopped)
1
Avocado (chopped)
1
Mango (chopped)
1 cup
Grape tomatoes (halved)
OR 1 tomato (diced)
1/2 cup
Sweet corn
1/3 cup
Cotija cheese (crumbled)
1/4 cup
Sliced green onion
1/4 cup
Chopped fresh cilantro
Crushed tortilla chips (for topping)
FOR THE CHILI LIME DRESSING:
2 tablespoons
Lime juice
1 1/2 tablespoons
Honey
2 cloves
Garlic (minced or pressed)
1/4 teaspoon
Chili powder
1 tablespoon
Chopped fresh cilantro
Salt & pepper
1/3 cup
Olive oil
Step by Step Instructions
- FOR THE SALMON: Preheat the oven to 425 degrees and line a baking sheet with parchment or foil. Place the salmon on the sheet and brush it with the oil of choice. stir the paprika, chili powder, salt, pepper, garlic and lime zest together and sprinkle the mixture over the salmon. Press the spice mixture onto the salmon so it will adhere. Roast the salmon for 12 to 15 minutes.
- FOR THE DRESSING: Whisk the lime juice, honey, garlic, chili powder, cilantro and a pinch of salt and pepper together in a bowl. Add the olive oil while actively whisking the mixture.
- FOR THE SALAD: Place the lettuce into a bowl and season it with salt & pepper. Toss the lettuce until it is well coated. Add the black beans, bell pepper, mango, avocado, tomatoes, corn, cotija cheese, green onions, and cilantro. Either shred the salmon as a topping or slice it and mix it into the salad. Toss the salad with the dressing, then top with crushed tortilla chips.