Southwest Salmon Salad
with Charred Corn, Cucumber, Tomato & Lime Ranch Dressing
- Eggs
- Milk
- Fish
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
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
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
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.
-
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.
