Mexican Sugar-Seared Salmon Salad
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 ground black pepper
- 2 tablespoons extra virgin olive oil
- 24 ounces skinless salmon fillets 4 6-ounce fillets
- 6-8 cups baby arugula
- 1 cup cherry tomatoes
- 1 medium avocado peeled, pitted, quartered and sliced in ¼ inch slices
- Spicy Cilantro Buttermilk Dressing see other options below
Instructions
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Combine all ingredients except oil and salmon in a small bowl.
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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.
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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.)
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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.
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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.
Recipe Notes
Salad can also be served with Sweet and Spicy Mango Dressing or Honey Cumin Vinaigrette.
Feel free to add other veggies to salad; sliced or diced zucchini, diced mango, bell peppers, jicama, slivers of red or white onion, etc.
The nutritional information does not include the dressing.