Description
A delightful blend of textures and flavors with tender salmon, crisp veggies, and a rich, creamy dressing with a spicy kick.
Ingredients
- 1 Atlantic salmon filet
- 1.5 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt to taste
- 0.5 tsp black pepper
- 0.25 cup Greek yogurt
- 2 tbsp yellow mustard
- 1.5 tbsp sriracha
- 2.5 tsp chili paste
- 2 tsp honey
- 1 tbsp cream
- 1 cucumber, diced
- 0.5 red onion, thinly sliced
- 1 avocado
- 0.5 cup cherry tomatoes, halved
- 0.25 cup cilantro, chopped
- 1 tbsp lime juice
Instructions
- Preheat your grill or pan to medium heat. Brush the salmon filet with olive oil and sprinkle it with paprika, garlic powder, salt, and black pepper.
- Cook the salmon on the grill or in the pan for about 4-5 minutes per side or until it flakes easily with a fork. Remove from heat and let it cool slightly.
- In a bowl, mix together the Greek yogurt, yellow mustard, sriracha, chili paste, honey, and cream until well combined. Adjust spice level as desired.
- Combine the diced cucumber, sliced red onion, avocado, halved cherry tomatoes, and chopped cilantro in a large bowl. Flake the cooled salmon into bite-sized pieces and add to the bowl.
- Pour the dressing over the salad mixture and gently toss to combine. Finish with a splash of lime juice before serving.
Notes
Use fresh ingredients for best flavor. Customize spice level to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Fusion