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blackened salmon salad with pineapple salsa

Fajita Salmon Salad Bowl

  • Author: Krista
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4-6 small salads or 1 large salad 1x
  • Category: Gluten Free, Paleo, Seafood, Salad, Kid Friendly,

Scale

Ingredients

Blackened Salmon:

  • 1 lbs of salmon, skin removed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon

Pineapple Salsa:

  • 1 1/2 cup diced pineapple
  • 1/3 cup diced red pepper
  • 1/4 cup diced red onion
  • 1/4 cup fresh cilantro, diced
  • juice of 1 lime
  • pinch of salt

Cilantro Lime Dressing:

  • 1/4 cup lime juice
  • 1/4 cup fresh cilantro
  • 3 tablespoons canola oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon raw honey
  • salt to taste
  • 1 head of green leaf lettuce
  • 1 whole red pepper
  • 1 whole yellow pepper
  • 2 ears of corn
  • 1/2 cup black beans, drained and rinsed
  • 1 large avocado, sliced

Instructions

  1. Preheat grill to medium high heat.
  2. In a small bowl add garlic powder, sea salt, smoked paprika, chipotle chili powder, ground cumin, and ground cinnamon. Stir to mix.
  3. Pat salmon dry and rub spice mixture into the salmon. Set aside.
  4. In a medium bowl, add pineapple, red onion, fresh cilantro, lime juice, and a pinch of salt. Toss to combine and set aside.
  5. To a food processor or blender add lime juice, fresh cilantro, canola oil, apple cider vinegar, raw honey and salt to taste. Blend until smooth! Set aside.
  6. Add corn, whole peppers, and salmon to the grill. Grill peppers for 3-4 minutes per side until slightly charred. Grill corn for 3-4 minutes per side until slightly charred. Grill each side of the salmon for 5-8 minutes.
  7. Remove everything from the grill. Section the salmon into 3-4 oz filets. Cut the corn off the cob and slice the peppers.
  8. To a large bowl or 4 small bowls add lettuce, peppers, corn, black beans, avocado, pineapple salsa, and top with dressing.


Nutrition

  • Serving Size: 1 small salad
  • Calories: 497
  • Sugar: 14 g
  • Sodium: 866 mg
  • Fat: 25 g
  • Carbohydrates: 47 g
  • Fiber: 8 g
  • Protein: 28 g
  • Cholesterol: 29 mg