Ingredients
24ozskinless salmon fillets,(4 fillets)
1tspancho chili powder
1tspground cumin
½tsppaprika
½tsponion powder
1½tbspolive oil,plus more for grill
salt and freshly ground black pepper
1lime,halved
1Romain lettuce head
10ozgrape tomatoes,halved
1cucumber,peeled, chopped
1½cupsfresh corn
½red onion,sliced and rinsed under cool water
¼cupcilantro leaves,optional
4ozqueso fresco,or feta cheese
avocado Greek yogurt ranch dressing,*
Preparation
Preheat a grill over medium-high heat.
In a small bowl, whisk together the chili powder, cumin, paprika, and onion powder.
Brush both sides of the salmon with olive oil, then season both sides with salt and pepper and the spice mixture evenly.
Dip a paper towel in olive oil, then using long-handled tongs, brush the grill with olive oil.
Add the salmon to the grill and cook for about 3 minutes per side, or to desired doneness. Remove from grill and squeeze fresh lime juice over tops.
Divide all salad ingredients among 4 plates, then top with salmon fillets.
Spoon the dressing over the salad or pour the dressing into a resealable bag, seal bag, and cut one corner, then drizzle over salads.
Serve immediately and enjoy!
