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.
3tspTrattore Farms Healdsburg Blend extra virgin olive oil
1/2tspsalt
Creamy Yogurt Dressing
1/2cupplain Greek yogurt
lime juice from one small lime
1garlic clove, minced
1tbspTrattore Farms Healdsburg Blend extra virgin olive oil
1/8cupcilantro, chopped
1/2tspsalt
1/2tsppepper
Salad Ingredients
3-4heads of butter lettuce or baby romaine(1 head per person)
Instructions
Salmon
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.
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.
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.
Dressing
Whisk all ingredients in a small bowl.
Quarter lettuce vertically. Set aside.
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.