Grilled Salmon with Cilantro Lime (Print Version)
Succulent salmon over fresh arugula with avocado, topped with a zesty cilantro lime dressing. Keto and low-carb friendly.
# Ingredients:
→ Creamy Cilantro Lime Dressing
01 -
1/3 cup olive oil
02 -
1/4 cup lime juice, more to taste
03 -
1/2 cup mayonnaise
04 -
1/2 teaspoon salt
05 -
2 garlic cloves
06 -
1/2 jalapeno, sliced
07 -
1/2 teaspoon honey, more to taste
08 -
1/2 cup packed cilantro
→ Grilled Salmon Salad
09 -
4 pieces of salmon (4-6 ounces each), or substitute steelhead or ocean trout
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon chili powder
12 -
1/2 teaspoon cumin
13 -
5 ounces baby arugula
14 -
3 Turkish cucumbers, sliced and salted
15 -
1/4 cup thinly sliced red onion
16 -
1 cup halved cherry or grape tomatoes
17 -
2 avocados, sliced
18 -
1/3 cup toasted pumpkin seeds
19 -
1/3 cup crumbled Cotija cheese
20 -
Cilantro leaves for garnish
# Steps to Follow:
01 -
Preheat the grill to medium-high heat.
02 -
Place all ingredients except the cilantro in a blender and blend until smooth, scraping down sides as needed. Add the cilantro and blend again. Taste and adjust jalapeno, honey, and lime juice to your preference.
03 -
Brush each piece of salmon with olive oil and season with salt, chili powder, and cumin on both sides. Place the salmon on a greased, hot grill. Cook for 2-3 minutes until grill marks appear, then turn. Grill until medium or your preferred doneness and turn off the heat.
04 -
In a large bowl, toss arugula, cucumber, and onions with a small amount of dressing. Fold in the avocado, tomatoes, half of the pumpkin seeds, and half of the Cotija cheese. Taste and add salt if needed.
05 -
Transfer the mixture to a serving platter or wide serving bowl (or divide among individual plates). Top with grilled salmon, sprinkle with the remaining pumpkin seeds, Cotija cheese, and cilantro leaves. Serve immediately.
# Additional Notes:
01 -
This salad is keto-friendly and low-carb, perfect for summer barbecues.