Gluten Free – Dairy Free
If you’re following me on Instagram you probably already know the funny story behind the making of this salad, sorry if you’re reading this again 😉
Although in the ingredients for this salad I have romaine listed for the base. The original version came from me having to use up some iceberg lettuce that was sadly staring me in the face every time I opened up the fridge. While we were grocery shopping recently, my hubby mentioned he’d like to grab some iceberg lettuce for his sandwiches because he likes the crispness it’s adds. We don’t really eat a lot of iceberg lettuce in this house, I tend to go for more nutrient dense greens, poor guy just had enough I guess!
And so it goes I think one whole sandwich was made and I was left with this head of lettuce to use, lol. Luckily I had all of the other fixings to make this less than nutritious but high in water (in it’s defence) lettuce into a wholesome meal!
Fibrous black beans, healthy grains like quinoa, bright and colourful veg like the corn, and tomatoes adding in with avocado and salmon packed with healthy fats and omegas and all of a sudden you have yourself a complete well rounded meal! The vinaigrette adds a sweet and tangy taste to a salad that already has so many good flavours going on! Love that about Southwest inspired dishes, never short on flavour!
I like to buy my Wild Organic Salmon from Costco. It’s expensive, a good sized piece is still going to cost you around $50 but it’s much cheaper than buying from the market still. When I get home I cut the larger piece into roughly 10 (depending on how big your piece is) small to medium, fillets. I’ll usually cook a couple for the coming week and freeze the rest place this flat so they aren’t touching (I do 3 per bag because there are 3 of us in my family) in a large zip lock bag and use them as I need in salads or other dishes!
This salad is perfect lunch or dinner or even a great addition to an upcoming event like a BBQ perhaps? As I’m looking outside at the snow that refuses to leave. I’ll just keep making dishes that give me vibes of warmer climates and hope Spring will show itself soon 🙂
Southwest Salmon Salad with Honey Lime Vinaigrette
Crispy Chilli Spiced Salmon with Honey Lime Vinaigrette, Crisp Lettuce, Quinoa and Bright and Colourful Southwestern Inspired Veggies!
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 4
- 4 Salmon Fillets
- 1 Tbsp of Olive Oil
- 1 Tbsp of Chilli Powder
- 1/2 Tsp of Granulated Garlic Powder
- Juice of half a lime
- 2 Heads of Romaine (Washed and Chopped into Bite Sized Pieces)
- 1/2 Cup of Cooked Tri-Coloured Quinoa
- 1 Avocado Sliced
- 1/4 Cup of Organic Cherry Tomatoes Halved
- 1/3 Cup of Organic Corn (I had Tried-Coloured Corn)
- 1/3 Cup of Organic Black Beans (Rinsed)
- Lime Juice, Salt & Pepper, and Cilantro to Garnish
- 1/4 Cup of Extra Virgin Olive Oil
- 2 Tbsp of Honey
- Juice of 2 Limes plus 1 tsp of Lime Rind
- 1/4 Tsp of Chilli Powder
- Salt & Pepper to taste
- Preheat oven to 350F, and line a baking sheet with parchment paper
- Place salmon fillets on baking sheet and brush with oil, squeeze lime juice over fillets and season with chilli powder, garlic powder and S&P
- Place on top rack of oven and allow to cook approximately 35-40 mins, until salmon is fully cooked and slightly crisp on top
- While salmon is cooking, add quinoa to a pot and add 1 cup of water, cook approx 12 mins or until water is absorbed and quinoa is cooked and fluffy, set aside
- In a large bowl, add chopped romaine and mix in quinoa, corn, black beans, and tomato and lightly toss together
- Add salmon, avocado and cilantro on top, fresh ground pepper
- Add all of the vinaigrette ingredients to a small bowl and whisk together, drizzle on top of salad or serve alongside