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