Chile-citrus Salmon Salad Recipe
Roasted Salmon, Avocado, Poblano and Red Bell Peppers, Charred Sweet Corn, Cucumber, Mixed Lettuces, Pickled Onion, Watermelon Radish, Jalapeño, and Cilantro, Smoked Tomato Vinaigrette.
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Ingredients
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Salmon and Vegetables
Pickled Onion
Smoked Tomato Vinaigrette
Method
Preparation of Pickled Onion
- 1
Pickle the Onions
In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a simmer.
- 2
Add Onions
Slice the red onion thinly and add to the simmering mixture. Remove from heat and let cool for about 30 minutes.
Cooking Salmon and Vegetables
- 3
Preheat Oven
Preheat your oven to 400°F (200°C).
- 4
Roast Salmon
Season salmon fillets with salt and pepper. Place on a baking sheet lined with parchment paper. Roast for 12-15 minutes until cooked through.
- 5
Char the Peppers
While the salmon roasts, char the poblano and red bell peppers over an open flame or under a broiler until blistered. Remove skin, seeds, and slice.
- 6
Cook Sweet Corn
In a skillet over medium heat, add sweet corn and cook until slightly charred, about 5-7 minutes.
Assembly of the Salad
- 7
- 8
Combine Ingredients
In a large bowl, combine mixed salad greens, charred peppers, sweet corn, diced cucumber, watermelon radish, and sliced jalapeño.
- 9
Add Salmon and Pickled Onions
Flake the roasted salmon and add it to the salad along with the pickled onions.
