Fish/Seafood Salads

Mexican Salmon Salad

So dreamy, so summery. This Mexican salmon salad is delicious without the salmon, but addition of the spice-covered seared salmon makes this salad something to write home about. This salad is versatile, and would make a terrific weekend lunch or a quick weeknight meal. It’s super healthy, substantial, filling and the flavors are outstanding. Best of all, it’s incredibly quick and simple to make and takes about 10 minutes from start to finish. 



2 wild-caught salmon fillets

1 tsp. cumin

1 tsp. chili powder

½ tsp. cayenne

1 tsp. oregano

1 tsp. garlic powder

1 Tbsp. olive oil

Salt and pepper


5-6 cups mixed greens

1 avocado, diced

1 c. black beans, drained and rinsed, lightly salted

¼ c. queso fresco, crumbled

¼ c. cilantro, chopped

2 green onions, sliced

1 jalapeno, sliced

Creamy Cilantro-Lime Avocado dressing

Mix together the cumin, chili powder, cayenne, oregano, and garlic powder in a small bowl. Pat the fish dry and then cover liberally with the spice mixture. Salt and pepper the fillets on top of the spice mixture. 

To cook the salmon, high the olive oil over medium high heat in a skillet until the oil is very hot. Place the salmon in the skillet and cook, without moving it, for about 5 minutes. Flip over, and sear the other side for 4-5 minutes, or until it is cooked through. Remove from the pan and set aside on a plate.

To assemble the salad, divide the mixed greens, avocado, black beans, queso fresco, cilantro, green onions, and jalapeno evenly among two plates. Place the salmon fillets on top and drizzle with dressing. Enjoy!

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