Salmon With Lemon Cilantro Vinaigrette Recipes

CHILE LIME SALMON FAJITA SALAD WITH CILANTRO LIME VINAIGRETTE

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.

SALMON WITH LEMON-CILANTRO VINAIGRETTE

Steps:

• Cook the couscous according to the package directions. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season the salmon with the paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until opaque throughout, 3 to 4 minutes per side. (Meanwhile, in a small bowl) combine the scallions, cilantro, lemon juice, the remaining 2 Tblspns oil, and 1/4 teaspoon each salt and pepper. Drizzle over salmon and couscous.