Chopped Salmon Salad With Cilantro Lime Dressing Recipes

CHOPPED SALMON SALAD WITH CILANTRO LIME DRESSING

CHOPPED SALMON SALAD WITH CILANTRO LIME DRESSING image

Categories Fish Leafy Green Bake Low Fat

Yield 4 Servings

Number Of Ingredients 8

Ingredients

1 lb. fresh salmon filet
2 TB. chopped cilantro
½ cup fresh squeezed lime juice
2 tsp. minced garlic
salt & fresh ground black pepper to taste
4 c. mixed salad greens
½ cup diced red onion
½ cup chopped Roma tomatoes

Steps:

Season salmon filet with salt and pepper. Place in a shallow pan, cover with foil and bake in the oven at 350° for about 10 minutes. Chill salmon until completely cold, then shred. In a medium bowl, combine cilantro, lime juice, garlic, salt and pepper. Add shredded salmon. Plate greens on 4 plates. Sprinkle onion and tomato around edges. Spoon salmon mixture in center. Serve immediately.

CHILE LIME SALMON FAJITA SALAD WITH CILANTRO LIME VINAIGRETTE

Chile Lime Salmon Fajita Salad With Cilantro Lime Vinaigrette image

Make and share this Chile Lime Salmon Fajita Salad With Cilantro Lime Vinaigrette recipe from Food.com.

Provided by gailanng

Categories Greens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

1 lb salmon, skin on
3 tablespoons olive oil, divided
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1 teaspoon brown sugar
2 limes, zest of
1 pinch salt and pepper
1 red pepper, sliced
8 cups butter lettuce, chopped or 8 cups spring greens, mix chopped
1 small mango, peeled chopped
1 small jalapeno, seeded chopped
1/3 cup cooked black beans, rinsed drained if using canned
1 -2 avocado, sliced
3/4 cup sharp cheddar cheese, shredded
2 ounces queso fresco or 2 ounces cajita cheese, crumbled
fresh cilantro, for topping
crushed tortilla chips
1/4 cup olive oil
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons cilantro, chopped (or more to your liking)
1/2 teaspoon chili powder
1 -2 tablespoon honey, depending on your taste (I used 2)
salt and pepper, to taste

Steps:

To make the dressing, combine the olive oil, lime juice, cilantro, chili powder, honey and salt and pepper. Whisk to combine, taste and adjust seasonings to your liking. Set aside.
In a large salad bowl add the lettuce, mango, jalapeno and black beans. Drizzle with the juice of half a lime (only do this if eating right away). Toss well and set aside.
In a small bowl combine the chili powder, smoked paprika, cumin, brown sugar, lime zest and a good pinch of salt and pepper.
Place the salmon on a plate and rub with 1 tablespoon olive oil. Sprinkle the spice mixture over the salmon and gently rub it into the salmon.
Heat a medium size skillet over medium-high heat. Add a tablespoon of olive oil and once hot, add the red pepper slices and a pinch of salt and pepper. Stir fry the peppers for 4-5 minutes. Remove the peppers from the pan. Reduce the heat to medium and add another tablespoon of olive oil and add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Cut the salmon into 4-6 pieces or chop into bites.
To assemble the salads, add the red peppers to the salad bowl and toss. Divide the salad among plates or bowls. Sprinkle each plate with a little of cheddar and a little of cajita. Top each bowl with a piece of salmon. Add a few slice of avocado and drizzle with the dressing. Garnish with crushed tortilla chips and more cilantro.

Nutrition Facts : Calories 632, Fat 44, SaturatedFat 9.9, Cholesterol 74.4, Sodium 246.7, Carbohydrate 30.2, Fiber 8.3, Sugar 17.9, Protein 33.5

THAI SALAD WITH CILANTRO LIME DRESSING

Thai Salad with Cilantro Lime Dressing image

I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 22 servings.

Number Of Ingredients 15

Ingredients

2 medium limes
1 bunch fresh cilantro leaves, stems removed (about 2 cups)
1 cup sugar
1 Thai red chile pepper, seeded and chopped
2 garlic cloves, halved
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups canola oil
1 head Chinese or napa cabbage, finely shredded
1 small head red cabbage, finely shredded
1 English cucumber, chopped
1 package (10 ounces) frozen shelled edamame, thawed
2 medium ripe avocados, peeled and cubed
1 cup shredded carrots
3 green onions, sliced

Steps:

Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 271 calories, Fat 23g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.

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