Smoked Summer Salad with Salmon in Lime Crust
Tasty lime-crusted salmon on a fiber-rich salad of vegetables, cabbage, and black beans, dressed with smoked chipotle sauce and fresh peach salsa. It only takes 10 ingredients and 30 minutes!
Servings: 4 persone
Ingredients
SALAD
- 1 lotto 5-minute smoked chipotle seasoning or store-bought chipotle ranch or similar dressing
- 1 lotto Easy Peach Cucumber Salsa or store-bought or homemade mango salsa
- 6 cups Roma lettuce or mixed greens
- 1 ½ cup red cabbage thinly sliced
- 500 g black beans drained and rinsed (optional)
SALMON
- 1/4 cup brown rice flour
- 2 tablespoons cornstarch
- 4 tablespoons lime zest 4 medium limes yield about 4 tablespoons of zest
- 1/2-3/4 teaspoon sea salt
- 1/2 teaspoon powdered garlic optional
- 3 tablespoons lime juice 1 large lime yields about 3 tablespoons of juice
- 150 g salmon fillets skin and bones removed
- 2 tablespoons avocado oil for cooking the fish
Instructions
SALAD
- If using homemade dressing and peach salsa, prepare them now 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 bowl or shallow plate, combine the brown rice flour, cornstarch, lime zest, salt, and powdered garlic (optional).
- Whisk to combine completely and make sure there are no lumps of lime zest. Set nearby.
- In a separate shallow bowl, add the lime juice and set aside. Then take a large serving plate and place it near the cooked salmon stove.
- Heat the oil in a large cast iron skillet over medium heat. Once hot and shimmering, start the salmon assembly line.
- Take a salmon fillet and dip it in lime juice, turning once or twice to coat evenly. Lift carefully and let excess lime juice drip off, then place in the flour and zest mixture.
- Gently press down on top of the salmon, then flip and press once or twice until evenly coated by the mixture.
- Lift and gently shake off excess flour, then immediately place in the hot skillet.
- Cook the salmon for 2-4 minutes on each side or until internal temperature reaches 63 °C.
- When cooked, set aside on a plate to cool slightly. Repeat with remaining salmon.
- To assemble the bowls, divide the vegetables / beans among bowls and top each with chipotle sauce and peach salsa.
- Add a salmon fillet to each bowl and enjoy!
- Better fresh, but leftovers can be stored separately in the refrigerator for up to 1-2 days.
- Not suitable for freezing.