The overall flavor is amazing.
I have also seasoned the salmon with my leftover homemade Taco Seasoning (use 1-1/2 to 2 teaspoons).
You can either grill or bake salmon.
1/3 c. olive oil
1/4 c. fresh lime juice, more to taste
1/2 c. mayonnaise (or use half plain Greek yogurt & half mayo)
1/2 t. salt
2 garlic cloves
1/2 of a jalapeno, sliced (more for additional heat)
1/2 t. honey, more to taste
1/2 c. cilantro, packed
4 (6 oz. pieces) of salmon
olive oil (brush on each piece of salmon)
1/2 t. salt
1/2 t. chili powder
1/2 t. cumin
mixed greens with spinach and baby arugula (to serve 4)
1 English cucumber, sliced, salted
1/4 c. red onion, thinly sliced
1 c. cherry or grape tomatoes, sliced in half
2 avocados, sliced
1/3 c. toasted pumpkin seeds
1/3 c. feta or cotija cheese, crumbled
cilantro leaves for garnish
Dressing: Place all ingredients in a blender, except the cilantro and blend until smooth, scraping down sides as needed. Add the cilantro and blend again. Taste, and adjust jalapeno, honey and lime to your taste. Refrigerate until needed.
Salmon: Brush each piece of salmon with olive oil, then lightly season each side with salt, chili powder and cumin (or taco seasoning).
Grill: Place salmon on a greased, hot grill. Check after 2-3 minutes for grill marks, then turn. Continue grilling for a few more minutes, to medium (or your preferred doneness), and turn the heat off.
Oven: Line a small baking pan with foil. Lay salmon on foil, skin side down. Brush with olive oil and season with salt, cumin and chili powder (or use taco seasoning). Bake at 375 degrees for 20-25 minutes (check after 15 minutes to gauge how much longer to bake.)
Salad: In a large mixing bowl, toss greens, cucumber, and onions with a little dressing (you won’t need all) then fold in the avocado, tomatoes, half the pumpkin seeds, and half the feta or cotija cheese. Taste and add salt if needed.
Place on a serving platter or in a big wide serving bowl (or divide among four plates), and top with the salmon.
Sprinkle with remaining pumpkin seeds, cheese and cilantro leaves. Serve immediately.
Makes 4 salads
If only making salad for 2, when assembling, use half of the salad ingredients. To serve the next day, heat remaining 2 salmon filets and assemble accordingly with leftover ingredients.