Ingredients

  • 1 tsp ancho chili powder
  • 1/4 cup cilantro leaves (optional)
  • 1 cucumber, peeled and chopped
  • 4 oz Queso Fresco or Feta cheese
  • 1 1/2 cups fresh corn
  • 10 oz grape tomatoes, halved
  • Avocado Greek Yogurt Ranch Dressing, recipe here
  • 1 tsp ground cumin
  • 1 head Romain lettuce
  • 1 lime, halved
  • 1 1/2 Tbsp olive oil, plus more for grill
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 red onion, sliced and rinsed under cool water to remove harsh bite
  • 4 (5 - 6 oz) skinless salmon fillets
  • Salt and freshly ground black pepper

Ready In 45 Minutes

Servings: 3

Cooking Instructions

Step 1

  • For the salmon:Preheat a grill over medium-high heat. In a small bowl whisk together chili powder, cumin, paprika and onion powder.
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Step 2

  • Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet. Dip a paper towel in olive oil then using long handled tongs, brush grill with olive oil.
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Step 3

  • Add salmon to grill and cook about 3 minutes per side, or to desired doneness.
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  • Length: 3 minutes

Step 4

  • Remove from grill and squeeze fresh lime juice over tops.For the salad:Divide all salad ingredients among 4 plates then top with salmon fillets. Spoon dressing over salad or pour dressing into a resealable bag, seal bag and cut one corner and drizzle over salads.
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Step 5

  • Serve immediately.Recipe source: Cooking Classy