Saturday, May 3, 2014
Southwest Salmon Salad
1 1/4 pounds wild Alaskan salmon
1 tablespoon adobo sauce from canned chipotles
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Mixed salad greens
1 avocado, diced
2 cups tomatoes, diced
1 cup of corn
1/2 cup cucumber, peeled and diced
Cut salmon into 6 equal portions. Brush with adobo sauce and sprinkle with 1/4 teaspoon salt and pepper.
Spray large skillet with oil. Over medium high heat pan fry salmon on each side for about 5 minutes.
Mix salad greens with 1/2 cup Southwest Chipotle Dressing (see other recipe posted). Serve salmon over mixed greens and top with avocado, tomatoes, corn and cucumber. Drizzle with the more dressing.