Grilled Salmon Taco Salad.
Chili-rubbed flaked salmon sits atop crunchy romaine, grape tomatoes, corn, black beans, avocado, sliced scallions, cilantro and crushed tortilla chips. All drizzled with your favorite ranch dressing. This is an easy weeknight dinner, perfect for summer evenings when you’re not in the mood to spend much time in the kitchen.
We do salmon on the grill at least once a week, sometime twice. You too? The kids love it and I never really get tired of it. Adrian, on occasion, will want to switch it up to white fish, which we’ll do, but I prefer the salmon most of the time … unless we’re doing fish tacos.
As far as seasonings go, for salmon on the grill, we have a few favorites:
- Marinades – we love the Cindy’s Kitchen marinades and dipping sauces, especially the Red Miso Glaze or the Teriyaki or the Scallion Ginger. We brush them on before cooking and then I use them as a dipping sauce when serving. The Drew’s Organics (client) sesame ginger dressing and quick marinade is also great on salmon.
- Rubs – Rodelle sells an amazing seafood rub that has lemon, dill, garlic, salt and pepper. We also love a good citrus rub like this one – I make it homemade now, but McCormick used to make the best citrus seafood rub. They discontinued it years ago and I’ve never been able to perfectly replicate it.
We’ve also been loving the simple rub we used on the salmon for this Grilled Salmon Taco Salad. It combines chili powder, cumin, brown sugar, evoo, salt and pepper. It has a bit of kick with a bit of sweetness and it goes really nicely with the richness of the salmon.
- Salmon is packed with heart and brain health promoting omega-3 fats, plus bone health promoting Vitamin D and muscle health promoting and satiating protein.
- Avocado is rich in filling fiber, monounsaturated fats, potassium, among other vitamins and minerals.
- Plus you’re getting lots of antioxidants, fiber, vitamins and minerals from the veggies.
This salad comes together in minutes. You can prep all the veggies ahead of time, so once dinnertime comes around, you throw the fish on the grill and in about 10 minutes, dinner is ready. Feel free to serve the fish filets as is, or flake them. We like to switch it up and flake the salmon on occasion – plus it makes a pound of salmon go a lot further. I flake the salmon for the kiddos, so doing it for Adrian and me takes no extra time.
As for the kiddos, they eat this salad decontructed. Lexi LOVES avocado (she had an ice cream cake with an avocado drawn on it for her 1st birthday), so she’ll go for that first, followed by the salmon, black beans, corn and tomatoes. Lucca will eat the same and maybe a bite or two of the lettuce. He likes the crunch. And the chips – Lucca would eat (and has) eat an entire meal of chips, so we try to bring those out towards the end of dinnertime. We used the Tostitos Lime tortilla chips … a favorite of ours.
Here’s how to make this Grilled Salmon Taco Salad:
Grilled Salmon Taco Salad
Grilled Salmon Taco Salad. Chili rubbed salmon sits atop crunchy romaine, tomatoes, corn, black beans and avocado. An easy weeknight summetime dinner.
- 1 lb salmon filet, cut into 4 equal pieces
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar, light or dark
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
For the salad
- 2 heads romaine torn or chopped into bite-sized pieces
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen sweet corn kernels, cooked
- 1 cup grape tomatoes halved
- 2 avocados, thinly sliced
- 1 cup tortilla chips, plus more for serving
- 1 bunch scallions, thinly sliced
- 1/2 bunch cilantro, chopped
- 1 lime cut into wedges
- ranch dressing - we used Drew's Organics Chipotle Ranch
Preheat grill to medium heat.
Add chili powder, cumin, garlic, brown sugar, evoo, black pepper and salt to a small bowl. Using your fingers, combine well. Spread spice mixture onto top of salmon filets.
Clean and oil the grill grates. Place salmon skin side down on the grill and cook for about 6 minutes, until salmon is almost cooked through. Flip and grill an additional 2-3 minutes, or until desired doneness (usually 10 minutes per 1” thickness). Remove from grill.
Place lettuce in a large salad bowl or on a serving platter. Top with black beans, corn and tomatoes and avocado. Place salmon filets on top of salad. Top with crushed chips and cilantro.
Serve salad with ranch dressing and lime wedges.
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