Chili Lime Salmon Fajita Salad
Citrus season calls for a citrus marinade. This one is lime-y with just a hint of heat and tenderizes the salmon beautifully. Paired with a big bowl of fresh greens, black beans, and corn, you a have a fresh Tex-Mex supper sure to satisfy.
Servings
Produce
Carrot
3 1.5 oz
Cabbage, green
5 2.5 oz
Lora bella tomatoes
6 3 oz
Avocado
2 1 Whole
Cilantro
1 0.5 oz
Yellow Corn
1 0.5 Whole
Salad Greens Mix
5 2.5 oz
Red Creole Onion
1/2 0.25 Whole
Protein & more
Black beans
1 0.5 Can
Greek Yogurt
3 1.5 oz
Pumpkin seeds
3 1.5 tablespoon
Atlantic Salmon fillets
1 0.5 lb
Pantry items
Olive oil
3 1.5 teaspoon
Sea salt
1 0.5 teaspoon
Spice mix
Lime Coriander Vinaigrette
Olive oil
6 3 tablespoon
Lime juice
2 1 tablespoon
Coriander powder
1 0.5 teaspoon
Minced Garlic
1 0.5 Clove
White sugar
1 0.5 teaspoon
Lime Marinade
Olive oil
2 1 tablespoon
Lime juice
2 1 tablespoon
Tamari
1.5 0.75 tablespoon
White sugar
1 0.5 teaspoon
Red pepper flakes
.25 0.13 teaspoon
Minced Garlic
2 1 Clove
Prep ahead (optional)
a. Leave mixed greens whole or chop bite-sized. b. Peel carrots; grate or use peeler to cut ribbons. c. Cut corn kernels from cob. d. Cut avocados in half lengthwise, remove pit, slice into wedges, and scoop out flesh. e. Thinly slice cabbage and red onion. f. Chop tomatoes bite-sized. g. Rough chop cilantro leaves, mince stems.
Instructions
1
Marinate salmon:
a. Add salmon to a medium, non-metal bowl. Add ½ tsp salt and pinch of black pepper.
b. Add fajita lime marinade, turning salmon to coat all sides. Set aside for 15 minutes.
2
Assemble salad:
a. Drain and rinse black beans. Add to large bowl.
b. Add mixed greens (leave whole or chop bite-sized), green cabbage (thinly slice), carrots (peel and grate or peel into ribbons), red onion (thinly slice), cilantro leaves (rough chop or leave whole), corn (cut kernels from cob), and lora bella tomatoes (chop bite-sized). Toss to combine.
3
Cook salmon:
a. In large saute pan over medium-high heat, add 1 tbsp olive oil. Add salmon, skin-side down. Cook until skin is brown, about 2-3 minutes. Flip, reduce heat to medium, and continue to cook until cooked through, about 7-9 minutes, depending on thickness of fillet.
b. Set aside to rest 3-4 minutes. Flake into bite-sized pieces.
4
Serve:
a. In small saute pan over high heat, add pumpkin seeds. Toast until golden and fragrant, about 2-3 minutes. Stir or toss constantly; watch carefully to avoid burning.
b. Add lime coriander vinaigrette to salad mix. Toss to coat. Divide salad mix among bowls or plates. Top with chili lime salmon.
c. Garnish with avocado (cut in half lengthwise, remove pit, slice into wedges, scoop out flesh), a dollop of Greek yogurt, toasted pumpkin seeds, and cilantro stems (mince).
Chef's notes
This marinade works equally well with strips of top sirloin for beef lovers. For vegetarians, strips of tofu with all the water pressed out to allow for a thorough soaking of the marinade would make a nice substitute.
All spice mixes and dressings made by Trashless from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Trashless meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
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