Smoky Summer Salad with Lime-Crusted Salmon (30 Minutes!)
Flavorful lime-crusted salmon atop a fiber-rich salad of greens, cabbage, and black beans, topped with smoky chipotle dressing and fresh peach salsa. Just 10 ingredients and 30 minutes required!
Servings 4 (Bowls)
Ingredients
SALAD
- 1 batch 5-Minute Smoky Chipotle Dressing (or sub store-bought chipotle ranch or similar dressing)
- 1 batch Easy Peach Cucumber Salsa (or sub store-bought or homemade mango salsa)
- 6 cups romaine lettuce (or sub mixed greens)
- 1 ½ cups red cabbage, thinly sliced
- 1 (15-oz.) can black beans, drained and rinsed (optional)
SALMON
- 1/4 cup brown rice flour
- 2 Tbsp cornstarch
- 4 Tbsp lime zest (4 medium limes yield ~4 Tbsp zest)
- 1/2-3/4 tsp sea salt
- 1/2 tsp garlic powder (optional)
- 3 Tbsp lime juice (1 large lime yields ~3 Tbsp juice)
- 4 (4-6 oz.) salmon filets, skin and bones removed
- 2 Tbsp avocado oil (for cooking fish)
Instructions
- SALAD: If using homemade dressing and peach salsa (both recommended), prepare them at this time and set aside. In a large serving bowl, combine the lettuce, cabbage, and black beans (optional) and toss to combine. Set aside.
- SALMON: In a medium-sized shallow bowl or dish, combine the brown rice flour, cornstarch, lime zest, salt, and garlic powder (optional). Whisk to fully combine and ensure there are no clumps of lime zest. Set nearby.
- In a separate shallow bowl, add the lime juice and set nearby. Then get a large dinner plate and set it near the stove for the cooked salmon.
- Heat oil in a large cast iron skillet over medium heat. Once the oil is hot and shimmering, start the salmon assembly line. Take one salmon filet and place it in the lime juice, flip it once or twice to evenly coat. Lift it up gently and let excess lime juice drip off, then place it in the flour/zest mixture. Press down gently on the top of the salmon, then flip and press once or twice until it is evenly coated in the mixture. Lift it and gently shake off excess flour, then immediately place into the hot skillet.
- Cook the salmon for 2-4 minutes on each side, or until the internal temperature reads 145 F (63 C). When the salmon is cooked, set it aside on a plate to cool slightly. Repeat with the remaining salmon.
- To assemble the bowls, divide the greens/beans between bowls and top each with chipotle dressing and peach salsa. Add a salmon filet to each bowl, and enjoy!
- Best when fresh, but leftovers will keep stored separately in the fridge for up to 1-2 days. Not freezer friendly.
Video
Notes
*Nutrition information is a rough estimate calculated with the lesser amount of salt, with 4-ounce salmon filets, and without optional ingredients (black beans or garlic powder).
*We tested this using our DIY Gluten-Free Flour Blend and while it was good, we liked the lightness and crispiness of the brown rice flour and cornstarch much more!
*We tested this using our DIY Gluten-Free Flour Blend and while it was good, we liked the lightness and crispiness of the brown rice flour and cornstarch much more!
Nutrition (1 of 4 servings)
Serving: 1 bowl Calories: 418 Carbohydrates: 27.7 g Protein: 28.8 g Fat: 22.7 g Saturated Fat: 3.6 g Polyunsaturated Fat: 5.4 g Monounsaturated Fat: 12 g Trans Fat: 0 g Cholesterol: 63 mg Sodium: 408 mg Potassium: 1063 mg Fiber: 4.8 g Sugar: 7.4 g Vitamin A: 6561 IU Vitamin C: 37 mg Calcium: 79 mg Iron: 3 mg