Ingredients

The following ingredients have 4 Servings
  • 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)
  • 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)
  • 3/4 cup sharp cheddar cheese (shredded)
  • 2 ounces queso fresco or cajita cheese (crumbled)
  • fresh cilantro (for topping)
  • crushed tortilla chips
  • 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)

Instruction

  • 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 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.
  • 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.