Chile Lemon Lime Salmon Fajita Salad with Cilantro (Serves 4-6)

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!

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