Posted on by Lia Fireheart

Chile Lime Salmon Fajita Salad

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Chile Lime Salmon Fajita Salad

Ingredients

  • Salmon

  • 1 pound skin on salmon

  • 3 tablespoon olive oil divided

  • 1 teaspoon chile powder

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cumin

  • 1 teaspoon brown sugar or honey

  • zest of 2 limes

  • pinch of salt and pepper

  • 1 red pepper sliced

  • Salads

  • 8 cups butter lettuce or spring greens mix chopped

  • 1 smallish mango peeled + chopped

  • 1 small jalapeno seeded + chopped

  • 1/3 cup cooked black beans rinsed + drained if using canned

  • 1-2 avocados sliced

  • fresh cilantro for topping

  • crushed tortilla chips

  • Simple Honey Lime Vinaigrette

  • 1/4 cup olive oil

  • 1/4 cup fresh lime juice about 2 limes

  • 2 tablespoons cilantro chopped (or more to your liking)

  • 1/2 teaspoon chili powder

  • 1-2 tablespoons honey depending on your taste (I used 2)

  • salt and pepper to taste

Directions

  • To make the dressing, combine the olive oil, lime juice, cilantro, chili powder, honey and salt and pepper. Whisk to combine, taste and adjust seasonings to your liking. Set aside.
  • In a large salad bowl add the lettuce, mango, jalapeno and black beans. Drizzle with the juice of half a lime (only do this if eating right away). Toss well and set aside.
  • In a small bowl combine the chili powder, smoked paprika, cumin, brown sugar, lime zest and a good pinch of salt and pepper.
  • Place the salmon on a plate and rub with 1 tablespoon olive oil. Sprinkle the spice mixture over the salmon and gently rub it into the salmon.
  • Heat the oven to 400 degrees F. Place the salmon and the sliced red pepper on a foil-covered sheet tray and spray or run with olive oil. Cook for about 20 minutes. Cooking times will vary depending on the size of your salmon, but at 20 minutes, the peppers should be cooked, but with a bit of firmness still.
  • To assemble the salads, add the red peppers to the salad bowl and toss. Divide the salad among plates or bowls. Top each bowl with a piece of salmon. Add a few slice of avocado and drizzle with the dressing. Garnish with crushed tortilla chips and more cilantro.

Notes