Caribbean Salmon Salad with Ginger Lime Vinaigrette
A pretty local lettuce mix and quinoa make a bed for succulent salmon with a cinnamony sweet and spicy jerk dry rub. All the goodness is tossed in a ginger lime vinaigrette and garnished with toasted almond slices.
Servings
Produce
Romaine lettuce (Organic)
4 2 oz
Carrot (Organic)
6 3 oz
Cherry Tomato
6 3 oz
Avocado
2 1 Whole
Green Bell Pepper (Organic)
7 3.5 oz
Red Leaf Lettuce
3 1.5 oz
Spring mix (Organic)
4 2 oz
Protein & more
Atlantic Salmon fillets
1 0.5 lb
Quinoa
1 0.5 cup
Almond slices
1.5 0.75 oz
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1/2 0.25 teaspoon
Spice mix
Allspice
2 1 teaspoon
Cayenne powder
1/8 0.065 teaspoon
Chives, dried
1 0.5 teaspoon
Cloves
1/4 0.125 teaspoon
Ground ginger
1/2 0.25 teaspoon
Nutmeg
1/8 0.065 tablespoon
Dried thyme
1/3 0.165 tablespoon
Cinnamon powder
1/4 0.125 teaspoon
Granulated Onion
1 0.5 teaspoon
Brown sugar, dark
2 1 teaspoon
Cumin powder
1/2 0.25 teaspoon
Ginger Lime Vinaigrette
Lime juice
1 0.5 tablespoon
Olive oil
3 1.5 tablespoon
Minced Ginger
1 0.5 teaspoon
Vegan sugar
1/2 0.25 teaspoon
Minced Garlic
1 0.5 Clove
Prep ahead (optional)
a. Chop romaine lettuce, red leaf lettuce, and spring mix bite-sized. b. Peel carrots; grate or peel into ribbons. c. Slice avocados in half lengthwise and remove pit; with knife-tip cut grid or slices and spoon out slices. d. Remove and compost bell pepper stem and seeds; thinly slice or ¼” dice pepper. e. Slice cherry tomatoes in half.
Instructions
1
Marinate the salmon:
a. Portion salmon; season with ½ tsp salt, ½ tsp black pepper, and dry jerk spice mix. Set aside.
2
Cook quinoa:
a. In a medium saucepan over medium-high heat, add 1½ cups water (¾ cup for 2-person portion) and ¼ tsp salt. Cover and bring to a boil.
b. Stir in quinoa. Cook uncovered 10-12 minutes. Remove from heat, cover, and set aside to steam.
3
Assemble salad:
a. In a large bowl, add red leaf lettuce (chop bite-sized), romaine (chop bite-sized), spring mix (chop bite-sized), bell pepper (trim stem and seeds, thinly slice or ¼” dice), carrots (peel and grate or peel into ribbons), and cherry tomatoes (slice in half).
4
Cook salmon:
a. In a large sauté pan over high heat, add almond slices. Toast, stirring frequently, until golden, 1-2 minutes. Watch closely — they burn easily. Remove from pan and set aside.
b. In the same large sauté pan over medium heat, add 1-2 tbsp olive oil.
c. Add salmon top-side down. Cook until caramelized, about 2 minutes. Be careful not to burn the sugar in the jerk spice mix.
d. Carefully flip. Continue cooking until salmon is opaque but moist throughout, about 8 more minutes for medium and 10 more for well-done. Turn occasionally for even browning.
5
Serve:
a. Add toasted almonds and ginger lime vinaigrette to salad mix. Toss to coat.
b. Divide salad mix among plates. Top with a serving of quinoa.
c. Serve jerk salmon on top.
d. Garnish with avocado slices (slice in half lengthwise, remove pit, use knife-tip to cut slices, spoon out).
Chef's notes
You can also add quinoa to salad mix and toss together, rather than serving them separately. If you plan to have some for leftovers though, we recommend keeping the quinoa separate to keep the salad mix fresh. Additionally, a dressed salad never keeps well. If that will be leftover too, add the vinaigrette to individual servings rather than dress the whole mix.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX