Ingredients

The following ingredients have 6 Servings
  • 1 lbs of salmon filets
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chipotle chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cup diced pineapple
  • 1/3 cup diced red pepper
  • 1/4 cup diced red onion
  • 1/4 cup fresh cilantro, diced
  • juice of 1 lime
  • pinch of salt
  • 1 tablespoon red onion
  • 1 garlic clove
  • 1 cup fresh cilantro
  • 1/4 cup olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon smoked paprika
  • 8 cups of green leaf lettuce, roughly chopped
  • 1 whole red pepper
  • 1 whole yellow pepper
  • 2 ears of corn
  • 1 large avocado, sliced

Instruction

  • Preheat grill to high heat, between 400-450°F.
  • In a small bowl add garlic powder, sea salt, smoked paprika, chipotle chili powder, ground cumin, and ground cinnamon. Stir to mix.
  • Pat salmon dry and rub spice mixture into the salmon. Set aside.
  • In a medium bowl, add pineapple, red onion, fresh cilantro, lime juice, and a pinch of salt. Toss to combine and set aside.
  • To a food processor or blender add red onion, garlic, cilantro, olive oil, lime juice, red wine vinegar, honey, dijon mustard, salt, cumin and smoked paprika to taste. Blend until smooth! Set aside.
  • Add corn, whole peppers, and salmon to the grill. Grill peppers for 3-4 minutes per side until slightly charred. Grill corn for 3-4 minutes per side until slightly charred. Grill salmon skin side down first for 6-8 minutes, flip and grill flesh side for 1-2 minutes.
  • Remove everything from the grill. Cut the corn off the cob and slice the peppers.
  • To a large bowl or 4 small bowls add lettuce, salmon, peppers, corn, avocado, pineapple salsa, and top with dressing. Serve