Ingredients
Scale
- 227 grams Salmon Fillet (skin on)
- 1 tsp Avocado Oil
- 1/4 tsp Chipotle Powder
- 3 cups Arugula
- 2 2/3 tbsps Red Onion (thinly sliced)
- 1/4 Cucumber (large, sliced)
- 1 cup Cherry Tomatoes (halved)
- 2 2/3 tbsps Cilantro Lime Dressing
- Sea Salt & Black Pepper (to taste)
Notes
Leftovers: Refrigerate the salmon and salad ingredients separately from the dressing in sealed containers for up to two days. Serving Size: One serving is approximately 2 1/2 cups of salad with salmon. Additional Toppings: Sliced avocado, cilantro, radish or toasted nuts/seeds.
Directions
- Preheat the grill to medium-high heat. Clean the grates and grease well. Pat the salmon dry with paper towel. Drizzle the oil over the salmon. Rub it with chipotle powder and season with salt and pepper. Place the salmon flesh side down and close the lid. Grill for two to three minutes. Gently flip the salmon skin side down and reduce the heat to medium. Close the lid and grill for three to five minutes or until cooked through. Rest for five minutes and then flake into pieces. Add the arugula, onion, cucumber, and tomatoes to a salad bowl. Drizzle most of the dressing over top. Portion onto plates and top with salmon. Add the remaining dressing as needed and enjoy!