Summer Salmon Citrus Salad

I did a live demonstration of this delicious salad on Instagram and Facebook and it’s been a huge hit! If you’re a fresh corn and salmon lover, you’ll love this! It’s also great with shrimp!

Ingredients

  • Per 2 salads
  • 2 4-6oz salmon filets or shrimp
  • Salt & Pepper or Seasoned Salt
  • 1/2 tbsp olive oil
  • Dressing:
  • 3 tbsp olive oil
  • 1 tbsp water
  • 1 tbsp honey mustard
  • Juice of 1 lime
  • 2 tbsp snipped cilantro
  • 2 minced garlic cloves
  • Salt to Taste
  • Salad
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped cucumber
  • 1/2 avocado, diced
  • 1 fresh corn cut off the cob
  • 6-8 cups spring mix or arugula
  • Garnish almonds
  • Recipe

    In a medium skillet on medium-high heat, add olive oil and sear salmon filets 3-4 minutes skin-side, flip and cook top 3-4 minutes, then cook skin-side again until salmon easily flakes or reaches an internal temp of 145°F (about 2-3 more minutes). For the dressing, mix all ingredients until well emulsified. For the salad, in 1 bowl, toss together tomatoes, cucumber, avocado and corn with half of the dressing. In another bowl, toss the lettuce with the remaining dressing. Plate the salad in this order: lettuce mixture, toppings mixture, cooked salmon filet and almonds.

    Approximate Nutrition Information 1 salad (makes 2): cheese 690 calories, 46g fat, 22g carbs, 47g protein

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    I did a live demonstration of this delicious salad on Instagram and Facebook and it’s been a huge hit! If you’re a fresh corn and salmon lover, you’ll love this! It’s also great with shrimp!