Get ready to transform your ordinary dinner into an extraordinary culinary adventure! This Mexican Grilled Salmon Salad isn't just a meal—it's a vibrant, mouthwatering experience that combines the smoky richness of perfectly grilled salmon with a creamy, zesty avocado ranch dressing that will have you craving more. In just 25 minutes, you'll create a restaurant-quality dish that's not only incredibly delicious but also packed with healthy ingredients that will make your body thank you.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 avocado, diced
- 4 cups mixed greens
- 1/2 cup Greek yogurt
- 1/4 cup ranch seasoning
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients needed for the Mexican Grilled Salmon Salad. Ensure you have 4 salmon fillets, 1 diced avocado, 4 cups of mixed greens, 1/2 cup of Greek yogurt, 1/4 cup of ranch seasoning, the juice of 1 lime, and salt and pepper to taste.
- Preheat your grill or grill pan over medium-high heat. If using a grill, ensure the grates are clean and lightly oiled to prevent sticking.
- While the grill is heating, prepare the salmon fillets. Pat them dry with a paper towel and season both sides with salt and pepper to taste.
- Once the grill is hot, place the salmon fillets skin-side down on the grill. Cook for about 4-5 minutes, depending on the thickness of the fillets. Avoid moving them around to get nice grill marks.
- After 4-5 minutes, carefully flip the salmon fillets using a spatula. Cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- While the salmon is grilling, prepare the Avocado Greek Yogurt Ranch Dressing. In a medium bowl, combine the Greek yogurt, ranch seasoning, lime juice, and a pinch of salt and pepper. Mix well until smooth and creamy. If you prefer a thinner dressing, you can add a little water or more lime juice to achieve your desired consistency.
- Once the salmon is cooked, remove it from the grill and let it rest for a couple of minutes. This allows the juices to redistribute, making the salmon more tender.
- In a large salad bowl, combine the mixed greens and diced avocado. Toss gently to mix the ingredients.
- To serve, place a portion of the mixed greens and avocado on each plate. Top with a grilled salmon fillet, and drizzle the Avocado Greek Yogurt Ranch Dressing over the top.
- Garnish with additional lime wedges if desired, and enjoy your delicious Mexican Grilled Salmon Salad!
Tips
- Choose Fresh Salmon: Always select high-quality, fresh salmon fillets with firm, bright flesh for the best flavor and texture.
- Grill Temperature Matters: Ensure your grill or grill pan is at medium-high heat to achieve perfect grill marks and prevent the salmon from sticking.
- Don't Overcook: Salmon cooks quickly. Watch for the color change and flakiness, aiming for an internal temperature of 145°F (63°C).
- Customize Your Dressing: Feel free to adjust the ranch seasoning and lime juice to match your taste preferences.
- Make Ahead Friendly: Prepare the dressing and chop greens in advance to streamline your cooking process.
- Protein Boost: For extra protein, consider adding grilled corn or black beans to the salad.
- Leftover Magic: Any remaining salmon can be flaked and used in salads or wraps the next day.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 24g
Saturated Fat: 5g
Cholesterol: 95mg
