This Mexican salmon salad bowl is loaded with taco-seasoned, flaky, zesty salmon bites, candy corn, juicy tomatoes, crisp lettuce, tangy Cotija cheese, and creamy poblano ranch for the last word summer time dinner. It’s every thing I really like about tacos—simply with out the tortillas.
Salmon Taco Bowl: Excessive-Protein, Low-Carb, Gluten-Free
After I’m craving one thing contemporary, flavorful, and fast, I make this salmon taco salad—it’s full of smoky poblano ranch dressing (do-it-yourself), candy corn, juicy tomatoes, crisp lettuce, and tangy Cotija cheese, all prepared in about 35 minutes. Generally I consider it as a salmon burrito bowl, different occasions as a Mexican salmon salad bowl, however it doesn’t matter what you name it, it’s bursting with summer time flavors identical to my different salmon bowl recipe with rice and mango salsa. The taco-seasoned salmon provides it a zesty kick, and that creamy poblano ranch ties every thing collectively. I prepare dinner the salmon on the stove-top however you may also use my grilled salmon or baked cilantro lime honey garlic salmon on this recipe! It’s naturally high-protein, gluten-free, and low-carb. That is my go-to once I desire a mild but filling dinner that seems like summer time in each chew – and you can also make it year-round! For extra bowl recipes, try my shrimp fajita bowls, summery cilantro-lime hen bowls, and hen shawarma bowls.
The Elements & Substitutions
- Salmon – I take advantage of contemporary, skinless fillets for the perfect texture; if frozen, thaw utterly earlier than cooking, and take away any further moisture.
- Olive Oil – Use a high-heat cooking oil, like mild olive oil with a excessive smoke level, avocado oil, canola oil, or grapeseed oil.
- Taco Seasoning – Use a store-bought combine or make it from scratch with chili powder, cumin, paprika, garlic, onion powder, oregano, salt, and pepper.
- Lettuce – Romaine provides a pleasant crunch; combined greens make it lighter. You should use iceberg in order for you further crispness. It should additionally work with spinach.
- Corn – I take advantage of contemporary corn on the cub in summer time, however frozen (thawed) or canned (drained) works simply as properly year-round.
- Cherry Tomatoes – I normally go for cherry or grape tomatoes, however diced common tomatoes work too.
- Purple Onion – I chop them finely finely; you may swap for inexperienced onions or quick-pickled onions for a milder taste.
- Cotija Cheese – Salty and tangy; when you can’t discover it, use feta or queso fresco.
- Lime Juice & Wedges – I serve these as further on the facet for squeezing over the salad. I additionally use freshly squeezed lime juice for the salad dressing.
- Contemporary Cilantro – I mix it in for taste and a pop of inexperienced into the poblano ranch salad dressing, I additionally sprinkle it on prime of the salmon salad bowl. Parsley works tremendous when you’re not a cilantro fan.
- Poblano Pepper – I roast till blistered for a smoky taste; swap partially jalapeño in order for you extra warmth. You too can use inexperienced bell pepper as a substitute.
- Ranch Dressing – Retailer-bought for comfort or do-it-yourself if I’ve time.
How To Make Poblano Ranch Dressing
Roast a poblano pepper underneath the broiler till the pores and skin is blistered, steam it in a lined bowl for a couple of minutes, then peel off the pores and skin and take away the seeds. Mix the roasted poblano with ranch dressing, contemporary lime juice, and chopped cilantro till easy and creamy. You should use store-bought ranch for comfort or make your individual from scratch when you choose a more energizing taste. If poblanos aren’t obtainable, substitute with a roasted inexperienced bell pepper for a milder style or add a part of a jalapeño for extra warmth.
The right way to Make Salmon Salad Bowls
- Season salmon: Toss salmon cubes with taco seasoning and 1 tablespoon olive oil till coated.
- Prepare dinner salmon: Warmth remaining oil in a skillet over medium-high, sear salmon 2–3 minutes per facet till golden and cooked by, then put aside.
- Meeting: Layer lettuce in bowls, prime with salmon, corn, tomatoes, Cotija, and purple onion. Drizzle with poblano ranch dressing.
- Garnish with cilantro and non-compulsory tortilla strips, and serve with lime wedges.
Summer time Salmon Salad Bowl with Corn, Cotija, and Smoky Poblano Ranch
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Elements
For the Salmon:
- 1 pound salmon fillets lower into 1-inch cubes
- 2 tablespoon mild olive oil (with excessive smoke-point) divided
- 2 tablespoons taco seasoning see notes for do-it-yourself seasoning
For the Salad:
- 4 cups combined lettuce or romaine, chopped
- 1 cup white corn kernels contemporary, frozen, or canned
- 1 cup cherry tomatoes halved
- ¼ cup purple onion finely chopped
- â…“ cup Cotija cheese
- Lime wedges for serving
- Contemporary cilantro chopped, for garnish
For the Poblano Ranch Dressing:
- 1 cup ranch dressing
- 1 poblano pepper massive
- 2 tablespoons contemporary lime juice
- ¼ cup contemporary cilantro chopped
Directions
Roast Poblano Pepper
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Preheat your broiler on excessive. Place the poblano pepper on a baking sheet underneath the broiler. Roast the pepper, turning often, till the pores and skin is charred and blistered on all sides, about 5-7 minutes.
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As soon as charred, place the pepper in a bowl and canopy with plastic wrap or a lid to steam for about 10 minutes. This may make it simpler to peel the pores and skin. After steaming, peel off the charred pores and skin and take away the seeds. Put aside.
Put together Salmon
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Add salmon to a medium bowl and toss with taco seasoning and 1 tablespoon of the olive oil till properly coated.
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Warmth one other tablespoon of olive oil in a non-stick skillet over medium-high warmth. Add the salmon cubes and sear for 2-3 minutes on all sides, or till cooked by and golden brown. Take away from warmth and put aside.
Make Salad Dressing
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Add the roasted poblano pepper, ranch dressing, lime juice, and contemporary cilantro in a blender or meals processor. Mix till easy and creamy.
Meeting
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Assemble the salad by layering the chopped lettuce in a big bowl or particular person serving bowls. Add the seared salmon bites on prime. Prime with white corn, cherry tomatoes, cotija cheese and purple onion. Drizzle with the poblano ranch dressing. Garnish with contemporary cilantro and optionally tortilla strips. Serve with lime wedges on the facet.
Notes
- Taco Seasoning: When you choose a do-it-yourself taco seasoning, combine collectively ½ tablespoon chili powder, ½ teaspoon every of floor cumin, paprika, garlic powder, onion powder, ¼ teaspoon every of dried oregano, salt, and black pepper.
- Roasting Poblano Pepper: Preserve a detailed eye on the poblano pepper whereas broiling to keep away from burning. The objective is to char the pores and skin, to not overcook the flesh.
- Dressing Consistency: Modify the consistency of the poblano ranch dressing by including a bit of water or extra lime juice if it is too thick.
Storage Directions:
- Salmon: Retailer leftover cooked salmon in an hermetic container within the fridge for as much as 2 days. Reheat gently in a skillet over low warmth or get pleasure from chilly.
- Dressing: Preserve the poblano ranch dressing in a sealed jar or container within the fridge for as much as 5 days. Shake or stir properly earlier than utilizing.
- Salad Parts: Retailer the salad parts individually to keep up freshness. Preserve the chopped lettuce, corn, tomatoes, and purple onion in particular person hermetic containers within the fridge for as much as 3 days.
Diet
Extra Salmon Recipes To Attempt
- Creamy Salmon Orzo with Spinach
- Mediterranean Salmon with Rice & Chickpeas
- Greek Salmon Salad
- Pan Seared Salmon with Spinach, Solar-Dried Tomatoes, and Artichokes
- Thai Coconut Curry Salmon
- Creamy Tuscan Salmon
- Asian Salmon with Noodles, Mushrooms, and Snow Peas (Snap Peas)
This Mexican salmon bowl (or name it a salmon taco salad) is every thing I really like about tacos—daring, smoky flavors, creamy dressing, and loads of contemporary toppings—minus the tortillas. It’s a quick weeknight dinner (underneath 40 minutes!) with flaky, taco-seasoned salmon bites, candy corn, juicy tomatoes, and tangy Cotija cheese, all tied along with a smoky roasted poblano ranch. Excellent for summer time nights whenever you need one thing contemporary however nonetheless filling. When you strive it and like it as a lot as I do, you’ll want to depart a remark or evaluation—and don’t hesitate to ask any questions you’ve got!
