halfbakedharvest4.7
Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette.
This is the perfect salad. Full of flavor, super easy and I swear it gets better with each and every bite.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●whisk
- ●bowl
- ●pan
- ●skillet
📝 Preparation Steps
1
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.
olive oil (divided)3 tablespooncup olive oil1/4fresh cilantro (for topping)cilantro (chopped (or more to your liking))2 tablespoonspinch of salt and peppersalt and pepper (to taste)
2
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.
3
In a small bowl combine the chili powder, smoked paprika, cumin, brown sugar, lime zest and a good pinch of salt and pepper.
smoked paprika1 teaspoonpinch of salt and peppersalt and pepper (to taste)
4
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.
olive oil (divided)3 tablespooncup olive oil1/4
5
Heat a medium size skillet over medium-high heat. Add a tablespoon of olive oil and once hot, add the red pepper slices and a pinch of salt and pepper. Stir fry the peppers for ⏱️ 4-5 minutes. Remove the peppers from the pan. Reduce the heat to medium and add another tablespoon of olive oil and add the salmon, skin side facing up. Sear the salmon for ⏱️ 3-4 minutes and then flip and continue cooking for another ⏱️ 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Cut the salmon into 4-6 pieces or chop into bites.
olive oil (divided)3 tablespooncup olive oil1/4red pepper (sliced)1pinch of salt and peppersalt and pepper (to taste)
6
To assemble the salads, add the red peppers to the salad bowl and toss. Divide the salad among plates or bowls. Sprinkle each plate with a little of cheddar and a little of cajita. 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.
red pepper (sliced)1crushed tortilla chipsfresh cilantro (for topping)cilantro (chopped (or more to your liking))2 tablespoons
Nutrition Facts
calories
1347 kcal
fat Content
51 g
serving Size
4 g
fiber Content
7 g
sugar Content
14 g
sodium Content
484 mg
protein Content
35 g
cholesterol Content
94 mg
carbohydrate Content
30 g
saturated Fat Content
12 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...