An easy, healthy and tasty summer meal that combines salmon fillets rubbed with chili powder and cumin, then seared to perfection on a hot grill. They are placed over butter lettuce, or baby romaine tossed in a zesty, creamy yogurt-based cilantro lime dressing, then topped with a cool avocado cucumber salsa.
Mexican Spiced Salmon:
- 4 x 6 oz salmon filets
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons cumin
- 2 teaspoons chili powder
- Lime for garnish
- 1 avocado (ripe but slightly firm) diced
- 1 cup diced cucumber
- ½ jalapeno, finely chopped
- ¼ cup chopped cilantro
- 1 lime juice and zest
- 3 teaspoons Dry Creek Olive Co. Healdsburg Blend extra virgin olive oil
- ½ teaspoon salt
Creamy yogurt dressing:
- ½ C plain Greek yogurt
- lime juice from one small lime
- 1 garlic clove minced
- 1 tablespoon olive oil
- ⅛ cup chopped cilantro
- ½ tsp salt
- ½ tsp pepper
3-4 heads of butter lettuce ( or baby romaine) 1 per person
- Preheat the grill to medium
- In a small bowl, make the spice rub -mix salt, pepper, chili powder and cumin. Rub all sides of salmon with the spice rub.
- Make the salsa - Mix all ingredients except avocado in a medium bowl. Gently fold in avocado last, so it stays intact, and don’t over mix; you don’t want it mushy.
- Make the dressing - Whisk all ingredients in a small bowl.
- Quarter lettuce vertically. Set aside.
- Grill salmon over medium heat on a well-greased grill for a few minutes on each side until the desired (preferably medium or medium-rare). A thin metal spatula is best here to turn. Squeeze with a bit of lime juice.
- Assemble: Toss lettuce gently with a bit of dressing, just enough to coat. Lay on a plate, creating a bed for the salmon. Place salmon over the top, then spoon the avocado salsa over the top. Serve with lime wedges and cilantro sprigs.
Recipe from feasting at home