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Grilled Salmon Taco Salad


Ingredients:


For the Salmon:

  • 2 large salmon pieces

  • 1/2 tablespoon Gather Baja Seasoning

  • Oil, as needed

For the Roasted Corn & Poblano Salsa

  • 3 poblano peppers, roasted and cleaned

  • 2 cups corn, roasted

  • 2 cloves garlic, rough chopped

  • 4 green onions, sliced

  • ½ cup cilantro, chopped

  • 1 tablespoon lime juice

  • Salt & Pepper to taste

To Serve:

  • Crema Fresca

  • Guacamole

  • Greens

  • Tortilla Chips

Instructions:

1. Rub salmon with Southwest seasoning and set aside to rest.

2. Mix together all salsa ingredients and set aside until ready to use.

3. Heat grill to medium-high heat. Make sure it is well oiled, then place salmon filets flesh side down. Cook for 3-4 minutes or until seared and easy to turn over (do not force as it will shred on the grill). Cook on skin side for an additional 3-4 minutes. Remove from grill.

4. Shred salmon into taco salad-sized pieces. Serve over lettuce with toppings and enjoy!