📍 Where this dish comes from: Mexico City · Canals of Xochimilco
Discover the history of this region →
Discover the history of this region →
Servings: 2 servings
Calories: 480kcal
Ingredients
- 2 salmon fillets (4-6 oz each) skin removed
- 1 tbsp avocado oil (or olive)
- 1 tsp blackening spice
- 4 cups mixed baby greens
- 1/2 cup cherry tomatoes halved
- 1/4 cup cotija cheese crumbled (feta works)
- 1/2 avocado sliced (optional)
- Quick Jalapeño Ranch: 3 Tbsp mayonnaise 1 Tbsp sour cream, 1 Tbsp minced pickled jalapeño + 1 tsp brine, 1 Tbsp fresh lime juice, pinch garlic powder & salt
Instructions
- Season the Fish: Pat salmon dry; rub with oil and coat evenly with blackening spice.
- Sear: Heat a cast-iron skillet over medium-high. Cook salmon 3–4 min per side until blackened outside and 125°F inside (or air-fry 400°F, 7 min).
- Mix Dressing: Whisk mayo, sour cream, jalapeño, lime, garlic powder, and salt until creamy.
- Assemble: In two bowls, layer greens, tomatoes, cotija, and avocado. Top with salmon, drizzle dressing.
Nutrition
Serving: 1serving | Calories: 480kcal | Protein: 40g | Fat: 34g
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About This Dish
A smoky, spice-crusted salmon fillet sprawls over crisp baby greens, sweet cherry tomatoes, and tangy cotija crumbles, all finished with a cool jalapeño-ranch drizzle. Steak-house flavor in week-night time.
Health Benefits
- Salmon delivers omega-3s along with the protein and fat that make this salad filling.
- Cotija and the jalapeño-ranch dressing add richness without any added sugar.