Santa Fe Salmon Salad

Prep Methods/Techniques
Cuisine ,
Course
Servings 4
Ingredients
    Dressing
  • 4 clove garlic, peeled
  • 1 jalapeño chile, stemmed
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup olive oil
  • 2 tsp Dijon mustard
  • 1 tsp salt
  • 3/4 tsp ground cumin
    • Salsa
  • 8 large green onions, thinly sliced
  • 4 tomatillos, finely diced
  • 2 large plum tomatoes, cut into a 1/4-inch dice
  • 1 large red bell pepper, roasted, peeled, seeded and cut into a 1/4-inch dice
  • 1 large yellow bell pepper, roasted, peeled, seeded and cut into a 1/4-inch dice
    • Salad
  • 1 head romain, washed, spun and cut into bite-size pieces
  • 1/2 cup fresh cilantro leaves
  • 1 small jicama (about 1 pound), peeled and cut into a 2-inch julienne (optional)
  • 4 3/4-inch thick salmon filets (about 5 ounces each), halved
  • 2 avocados, peeled, pitted and cut into wedges
Method
  1. For the dressing, mince garlic and jalapeño in blender or processor. Add lime juice, orange juice, olive oil, mustard, salt and cumin. Blend until smooth.
  2. For the salsa, Combine all the ingredients in a medium bowl. Mix in 1/4 cup dressing.
  3. Place salmon in a plastic bag with 1/4 cup dressing. Marinate 20 minutes.

  4. Prepare the grill.

  5. In a large bowl, combine the romaine and cilantro.

  6. Drain salmon and discard marinade. Season with salt and pepper. Grill, skin side down, until cooked through.

  7. Add jicama (if using) and remaining dressing (to taste) to greens and toss to coat. Adjust seasoning. Divide among 4 plates. Garnish each plate with 4 avocado wedges.
    Remove skin from salmon. Place 2 salmon pieces atop greens on each plate.
    Spoon salsa over salmon and avocado and serve.
Cook's Notes
Yield
4 generous servings
Advance Prep
the dressing and the salsa can be prepared several hours in advance.