Description

This vibrant Tequila Lime Salmon Salad is a refreshing and flavorful dish perfect for a light lunch or dinner. Featuring marinated salmon filets grilled to perfection and tossed with a zesty mix of fresh lettuces, tomatoes, black beans, corn, avocado, and a tangy honey-lime dressing, it’s a delightful blend of citrus, spice, and smoky notes. The addition of tequila and lime zest brings a unique twist, while tortilla chips add a satisfying crunch.

Ingredients

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Salmon Marinade:

2 tablespoons olive oil
¼ cup freshly squeezed lime juice (from 2 limes)
4 teaspoons lime zest (from 2 limes)
¼ cup tequila
1 ounce taco seasoning
3 tablespoons dark brown sugar

Salmon:

4 skin-on salmon filets

Dressing:

2 tablespoons freshly squeezed lime juice (from 1 lime)
2 tablespoons tequila
2 tablespoons freshly squeezed orange juice (from ½ orange)
4 tablespoons honey
1 teaspoon chili powder
¼ cup chopped fresh cilantro
¼ cup canola oil

Salad:

¼ head Iceberg lettuce (rinsed and chopped)
½ bunch green leaf lettuce (rinsed, trimmed, and chopped)
½ cup chopped fresh tomatoes
½ cup shredded Mexican blend cheese
15 ounces canned black beans (drained and rinsed, about ½ can)
15 ounces canned sweet corn (drained and rinsed, about ½ can)
1 avocado (peeled and sliced or chopped)
¼ cup chopped fresh cilantro
Tortilla chips or strips (for serving)

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Instructions

Prepare the marinade: In a medium bowl, whisk together olive oil, ¼ cup lime juice, lime zest, tequila, taco seasoning, and dark brown sugar until well combined. This mixture will infuse the salmon with a bright and slightly sweet flavor.
Marinate the salmon: Place the skin-on salmon filets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate the fish.
Make the dressing: In a separate bowl, whisk together 2 tablespoons lime juice, 2 tablespoons tequila, orange juice, honey, chili powder, chopped cilantro, and canola oil until emulsified and smooth.
Grill the salmon: Preheat the grill to medium-high heat. Remove salmon from marinade and grill skin-side down for about 6-7 minutes per side, or until salmon flakes easily with a fork and is cooked through. Discard the leftover marinade.
Assemble the salad: In a large salad bowl, combine chopped iceberg lettuce, green leaf lettuce, chopped tomatoes, shredded Mexican cheese, black beans, corn, and cilantro. Toss gently to mix.
Add avocado and dressing: Gently fold in the sliced avocado and drizzle the prepared honey-lime dressing over the salad. Toss lightly to evenly coat all the ingredients without mashing the avocado.
Serve: Divide the salad onto plates, top each serving with a grilled salmon filet, and garnish with tortilla chips or strips for added texture and crunch.

Notes

For best results, marinate the salmon for at least 15 minutes but no longer than 30 minutes to avoid the acid from lime juice breaking down the fish too much.
If you don’t have a grill, cook the salmon in a non-stick skillet over medium-high heat for about 5 minutes per side.
Use ripe but firm avocado to ensure it holds its shape when tossing the salad.
Adjust the level of chili powder and taco seasoning according to your preferred spice tolerance.
Tortilla chips add a nice crunchy texture but can be omitted or replaced with roasted pepitas for a gluten-free option.