Southwest Bavette Steak Salad
with Charred Corn, Cucumber, Tomato & Lime Ranch Dressing
- Eggs
- Milk
Southwest-spiced salmon is seared until crispy and succulent, then served atop mixed greens tossed with charred corn, crisp cucumber, juicy tomato, and fresh cilantro. A creamy lime ranch dressing ties it all together, adding bright, zesty contrast to the smoky spices for a satisfying salad that’s perfect anytime of day.
Ingredients
1 unit
Corn
10 ounce
Bavette Steak
4 ounce
Mixed Greens
1 unit
Mini Cucumber
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat.
Pat salmon* dry with paper towels and season all over with half the Southwest Spice Blend (you’ll use the rest in the next step), salt, and pepper.
Add salmon to pan, skin sides down; cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more.
Turn off heat; transfer salmon to a plate. (Reserve pan for Step 3.)
While salmon cooks, wash and dry produce.
Quarter lime. Drain corn and pat dry with paper towels. Trim and halve cucumber lengthwise; thinly slice crosswise. Dice tomato into ½-inch pieces. Trim and thinly slice scallions. Roughly chop cilantro.
In a large bowl, combine ranch dressing, remaining Southwest Spice Blend, a drizzle of olive oil (large drizzle for 4 servings), and a squeeze of lime juice. Set aside until ready to use.
Add corn to pan used for salmon over medium-high heat; cook, stirring occasionally, until charred in spots, 1-3 minutes. TIP: Cover pan if corn begins to pop.
Turn off heat.
To bowl with dressing, add mixed greens, charred corn, cucumber, tomato, scallions, and cilantro. Toss until everything is evenly coated.
Taste and season with salt, pepper, and a squeeze of lime juice if desired.
Divide salad between bowls; top with salmon and serve with remaining lime wedges on the side.
