Salmon Taco Salad with Jalapeño Lime Vinaigrette

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"Salmon Taco salad with Romaine, Cherry Tomatoes, Tortilla Strips and Radishes"
-- @thefeedfeed

Recipe Intro From thefeedfeed

Switch up the taco night routine! We seared fresh, wild salmon in olive oil and layered it in a taco salad bowl before drizzling it with a sweet and spicy jalapeño lime vinaigrette. 

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  • Recipe Card
Prep time 20mins
Cook time 10mins

Recipe Card

ingredients

  • 4 wild salmon fillets, skin on (6 oz each)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • pinch cayenne pepper
  • kosher salt and freshly ground black pepper, to taste
  • 1/2 cup plus 2 tablespoons Extra Virgin Organic Olive Oil
  • 1 tablespoon honey
  • 1 tablespoon minced jalapeno
  • 1 cup loosely packed cilantro leaves
  • 2 tablespoon freshly squeezed lime juice
  • 1/2 cup loosely packed cilantro leaves
  • 2 tablespoon Red Wine Vinegar
  • 2 heads of romaine, chopped
  • 1 lime, cut into wedges, for garnish
  • 1 cup cherry tomatoes, halved
  • 2 ears of corn, kernels removed
  • 2 avocados, sliced
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 cup tortilla chip strips
  • 1 bunch of radishes, sliced (optional, for garnish)

Method

  • Step 1

    Season salmon on both sides with chili powder, cumin, cayenne, salt and pepper and let sit at room temperature for about 10 minutes.

  • Step 2

    In an enameled cast iron skillet, or heavy bottomed frying pan, add 2 tbsp Pompeian Extra Virgin Olive Oil and heat over medium high heat until shimmering. Add salmon (skin side up) and cook for about 4 minutes, or until salmon is golden brown and can easily move around the pan. Flip salmon and cook skin side down for another 3 minutes, then add to the plate and tent loosely with foil.

  • Step 3

    Meanwhile, make the vinaigrette by adding remaining 1/2 cup Pompeian Extra Virgin Olive Oil, honey, minced jalapeno, cilantro leaves, lime juice, and vinegar to a high-powered blender and processing until smooth.

  • Step 4

    Add the chopped romaine to a large platter and top with cherry tomatoes, corn, avocados, black beans, chips, cilantro, lime wedges and radishes (if using). Drizzle with vinaigrette and serve.