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Mexican Salmon Salad Bowl with Roasted Poblano Ranch Dressing

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Experience a burst of flavor with the Mexican Salmon Salad Bowl topped with zesty Roasted Poblano Ranch Dressing. This vibrant dish combines tender salmon fillets, crunchy veggies, and creamy dressing for an unforgettable meal that’s perfect for any occasion. Whether for a casual weeknight dinner or a summer gathering, this salad will impress both your taste buds and your guests!

Ingredients

Scale
  • 2 salmon fillets (6 oz each)
  • 2 poblano peppers
  • 1 cup plain Greek yogurt
  • 2 tbsp fresh lime juice
  • 4 cups mixed greens (spinach and arugula)
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 cup cooked quinoa or rice
  • 2 tbsp extra virgin olive oil
  • ¼ cup fresh cilantro, chopped

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Season salmon fillets with olive oil, salt, and pepper; place skin-side down on the baking sheet.
  3. On another baking sheet, roast poblano peppers until charred (about 20 minutes), turning occasionally.
  4. Once cooled, peel skins off the roasted poblanos. Blend with Greek yogurt, lime juice, olive oil, salt, and pepper until smooth.
  5. In a large bowl, toss mixed greens with quinoa or rice, corn kernels, and cherry tomatoes.
  6. Flake roasted salmon over the salad mixture; drizzle with dressing and toss gently.

Nutrition

Keywords: Substitute grilled chicken or tofu for the salmon for a different protein option. Add avocado slices or additional veggies like bell peppers for extra flavor.

Find it online: https://masonrecipes.com/flavorful-mexican-salmon-salad-bowl-with-roasted-poblano/