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.
Then, 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.
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!
- 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
- 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!
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