Mexican Sugar-Seared Salmon Salad
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4 dinner salads
-
Calories
425 kcal
-
Course
Main Course, Salad
-
Cuisine
Mexican
Mexican Sugar-Seared Salmon Salad
Description
The salmon fillets are rubbed with olive oil and a carefully balanced seasoning mix including sugar and various spices, which encourages a caramelized, golden-brown sear while cooking slowly over medium-low heat. This method produces a crust that contrasts with the tender salmon interior. The gradual cooking temperature is important to prevent the sugar from burning, maintaining a pleasant sweetness and spice.
The salad includes peppery arugula, juicy cherry tomatoes, and creamy avocado slices, creating a combination of textures and fresh flavors that complement the richness of the salmon. The buttermilk dressing adds a tangy and spicy note, tying the elements together.
Optional variations include other vegetable additions such as zucchini, mango, bell peppers, or onion for additional color and flavor. The salad can be served with different dressings like Sweet and Spicy Mango or Honey Cumin Vinaigrette depending on preference. Nutritional content provided does not include dressing.
Ingredients
- 2 tablespoons sugar
- 1 teaspoon ground coriander
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 1 ¼ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper ground
- 2 tablespoons extra virgin olive oil
- 24 ounces salmon 4 6-ounce fillets, skinless fillets
- 6-8 cups arugula baby
- 1 cup cherry tomato
- 1 avocado peeled, pitted, quartered and sliced in ¼ inch slices, medium
- Buttermilk Dressing see other options below, spicy, with cilantro
Instructions
- Combine all ingredients except oil and salmon in a small bowl.
- Pat salmon dry with a paper towel and rub each fillet all over with a drop or two of olive oil. Sprinkle all over (including sides of fillets) with sugar mixture and pat lightly to adhere.
- Heat olive oil in a medium-large, nonstick skillet over medium-low heat until hot. Swirl pan to make sure oil is covering the bottom and add salmon. There should be a sizzle when you add the salmon, but it should not be spattering furiously. (This salmon needs to cook a little slower than some because of the sugar in the rub. If cooked at too high a temperature, it will burn instead of turning golden brown.)
- Cook salmon on the first side for 4 minutes, then flip to opposite side and cook another 4 minutes or until deep golden brown and salmon feels fairly firm in the center when lightly touched. At this point, I like to turn the pieces on their side surfaces and cook for another 30 seconds, then flip and do the same on the opposite side. Salmon should be cooked to an internal temp of 120-125˚F.
- Divide arugula between 4 dinner plates. Add one salmon fillet to each serving and scatter salads with tomatoes and avocado slices. Drizzle with dressing or serve the dressing on the side.
Notes
- The salad is versatile and can be served with different dressings, including Sweet and Spicy Mango or Honey Cumin Vinaigrette.
- Additional vegetables like zucchini, mango, bell peppers, jicama, or onions can be added for more variety.
- Nutritional information does not include the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4dinner salads
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 36g | 72% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 93mg | 31% |
| Sodium | 99mg | 4% |
| Potassium | 1278mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1185IU | 24% |
| Vitamin C | 18mg | 20% |
| Calcium | 79mg | 8% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
