Tequila Lime Salmon Salad Recipe
Grilled salmon, roasted corn and grilled vegetables atop field greens con jicama, queso fresco and honey lime vinaigrette dressing
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Ingredients
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Salmon
Vegetables and Corn
Salad
Honey Lime Vinaigrette
Method
Preparation of Salmon
- 1
- 2
Preparation of Vegetables and Corn
- 3
Roast the Corn
Grill the corn on the cob for about 10-12 minutes, turning occasionally, until it is charred and cooked through. Once done, let it cool before cutting the kernels off the cob.
- 4
Grill the Vegetables
On the grill, add the diced red bell pepper, sliced zucchini, and sliced red onion. Grill for about 5-7 minutes until they are tender and slightly charred.
Preparation of Salad
- 5
Assemble the Salad
In a large salad bowl, combine the field greens, julienned jicama, grilled vegetables, and roasted corn kernels. Toss gently to combine.
Preparation of Honey Lime Vinaigrette
- 6
Make the Dressing
In a small bowl, whisk together honey, lime juice, olive oil, salt, and black pepper until well combined and smooth.
Assembly
- 7
Combine and Serve
Place the grilled salmon on top of the salad mixture. Drizzle the honey lime vinaigrette over the salad and sprinkle crumbled queso fresco on top. Serve immediately.