Chocolate Chipotle Seared Salmon Salad

Chocolate Chipotle Seared Salmon Salad
chocolate chipotle seared salmon salad
Last week, I did a guest post exchange with Kelly from Eat Yourself Skinny. She shared her  Zucchini Quinoa Cupcakes with Greek Yogurt Frosting  (can anyone say “yum?”), while I shared my Chocolate Chipotle Seared Salmon Salad over on her blog. If you missed it over there, I’m bringing it to you here as well, as  think it is a very important addition to my cookbook. It has been my tastebuds’ obsession for over two weeks now and I am just absolutely addicted. Like Jessie Spano to caffeine pills, I’m so excited! I’m so excited! But I tell ya what; I’m not so scared. This might actually be the recipe that finally gets me into Stanford.

This salad is totally clean, totally healthy, high protein, low carbohydrate, and refreshing beyond belief. Using a thick cut of Scottish Salmon (which I highly recommend, if it is available to you. It is so much creamier and tastier than its salmon counterparts), and covering it in my Chocolate Chipotle Salmon Rub  before pan-searing it creates this warm, spicy, semi smokey filet that is just to die for.

IMG_7361Then, I paired it with my favorite crispy raw veggies: Jicama, cucumbers, bell peppers, tomatoes, onions, and super-crispy romaine lettuce hearts.

Top it all off with my equally clean and refreshing Cilantro Lime Vinaigrette which adds a tangy zip to the salad and compliments the chocolate salmon perfectly.

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Chocolate Chipotle Seared Salmon Salad

Per 1 Serving

  • 6 oz. Scottish Salmon
  • 1/2 Heart of Romaine cut horizontally
  • 1/2 Cup Jicama, Sliced into sticks
  • 1/2 Cup Tri-color Mini Bell Peppers, sliced
  • 1/4 Cup Diced Tomato
  • 2 Tbsp. Chopped Cilantro
  • 1 Tbsp. Diced Pickled Jalapeño
  • 2 Tbsp. Red Onion, diced
  • 1/2 Cup Cucumber, sliced and quartered

Rub Salmon with Chocolate Chipotle Salmon Rub. Place in a pan brushed with olive oil over medium-high heat for 3-5 minutes each side until barely cooked through (or to your liking, I like my salmon very rare).

On a dish or in a bowl, arrange vegetables with lettuce as your base. To serve, place salmon filet on top of veggies and top with about 2 Tbsp. of Cilantro Lime Vinaigrette.

Feel free to garnish with a sprig of fresh cilantro and a wedge of lime.

Serve while salmon is still hot and enjoy!

IMG_7373

Chocolate Chipotle Seared Salmon Salad
 
Prep time
Cook time
Total time
 
Super clean and healthy salad featuring chocolate chipotle rubbed salmon and cilantro lime vinaigrette.
Author:
Recipe type: Pescetarian
Serves: 1
Ingredients
  • 6 oz. Scottish Salmon
  • ½ Heart of Romaine cut horizontally
  • ½ Cup Jicama, Sliced into sticks
  • ½ Cup Tri-color Mini Bell Peppers, sliced
  • ¼ Cup Diced Tomato
  • 2 Tbsp. Chopped Cilantro
  • 1 Tbsp. Diced Pickled Jalapeño
  • 2 Tbsp. Red Onion, diced
  • ½ Cup Cucumber, sliced and quartered
Instructions
  1. Rub Salmon with Chocolate Chipotle Salmon Rub. Place in a pan brushed with olive oil over medium-high heat for 3-5 minutes each side until barely cooked through (or to your liking, I like my salmon very rare).
  2. On a dish or in a bowl, arrange vegetables with lettuce as your base. To serve, place salmon filet on top of veggies and top with about 2 Tbsp. of Cilantro Lime Vinaigrette.
  3. Feel free to garnish with a sprig of fresh cilantro and a wedge of lime.
  4. Serve while salmon is still hot and enjoy!

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3 Responses to “Chocolate Chipotle Seared Salmon Salad”

  1. July 7, 2013 at 8:36 am #

    mmm this looks interesting, I have never heard of a chocolate rub – sounds intriguing!!

    http://thepescetarianpantry.blogspot.co.uk
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    • July 27, 2013 at 2:45 pm #

      I was surprised to look up online a chocolate salmon rub and find 0 results. Chocolate and salmon are 2 flavors I’ve always wanted to experiment with combining, and it couldn’t have turned out more wonderful. I hope you’ll give it a try!

  2. January 9, 2014 at 2:49 pm #

    Hi there,

    I am writing an article for Live Better America on surprising recipes that include chocolate. I was wondering if I might include this recipe (it will be photo and link back to you only). I need your permission to use the photo so if you are on board, please email me at alldayidreamaboutfood@gmail.com

    Thanks,
    Carolyn

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