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!