Recipe Intro From feedfeed
Switch up the taco night routine! We seared fresh, wild salmon in Pompeian Organic Extra Virgin 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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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.