Ingredients:

• 1 Pound Wild Salmon (Skinned)
• 3 Tablespoons Olive Oil
• 1 Teaspoon Chile Powder
• 1 Teaspoon Smoked Paprika
• ½ Teaspoon Cumin
• 1 Teaspoon Brown Sugar
• Zest of 2 Limes
• Pinch of Salt & Pepper
• 8 Cups Butter Lettuce or Spring Greens Mix
• 1 Red Pepper (Sliced)
• 1 Small Mango (Peeled & Chopped)
• 1 Small Jalapeño (Seeded & Chopped)
• ⅓ Cup Sharp Cheddar Cheese (Shredded)
• 2 Ounces Queso Fresco or Cotija Cheese (Crumbled)
• Fresh Cilantro (For Topping)
• Crushed Tortilla Chips

Dressing:

• Fresh Chopped Cilantro
• 1 Teaspoon Chile Powder
• 1 Cup Essie Marie’s Lemonette

Rub for Salmon:

• Mix Chile Powder, Smoked Paprika, Cumin, Brown Sugar, Lime Zest, Salt, and Pepper in a Small Bowl.

Instructions:

1. Prepare the Salmon – Place the salmon on a plate and rub with 1 tablespoon of olive oil.
2. Season the Salmon – Sprinkle the spice mixture over the salmon and gently rub it in.
3. Sauté the Peppers – Heat a medium-size skillet over medium-high heat. Add 1 tablespoon of olive oil and, once hot, add the red pepper slices and a pinch of salt and pepper. Stir fry for 4-5 minutes.
4. Remove Peppers – Set aside. Reduce the heat to medium and add another tablespoon of olive oil.
5. Cook the Salmon – Place the salmon skin-side down and sear for 3-4 minutes. Flip and continue cooking for another 4-5 minutes, or until salmon is cooked as you desire (cooking time will vary depending on thickness).
6. Slice the Salmon – Cut into 4-6 slices or chop into bite-sized pieces.
7. Assemble the Salad – In a large bowl, add greens, mango, jalapeño, cheeses, and crushed tortilla chips.
8. Drizzle with Dressing – Add the Essie Marie's Lemonette Dressing with fresh cilantro and toss.
9. Serve & Enjoy!