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. 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. 2
    For the salsa, Combine all the ingredients in a medium bowl. Mix in 1/4 cup dressing.
  3. 3
    Place salmon in a plastic bag with 1/4 cup dressing. Marinate 20 minutes.
  4. 4

    Prepare the grill.

  5. 5

    In a large bowl, combine the romaine and cilantro.

  6. 6

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

  7. 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.