Ancho Chili Salmon with Field Greens Salad and Cilantro Vinaigrette

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A vibrant salad that is great year round, this ancho chili seared salmon is great in tacos, topped with mango salsa, or on a bed of field greens, like the one below. The best part is you can make it for everyone in the family to enjoy as they please.

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Ancho Chili Salmon with Field Greens Salad and Cilantro Vinaigrette

  • Author: RoniProter
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4

Ingredients

Units Scale
  • 2 pound salmon filet, skinless
  • 1/4 cup ancho chili seasoning
  • 1/4 cup honey
  • 1 tsp kosher salt
  • 1/4 cup extra virgin olive oil
  • 6 cups field or mixed greens
  • 1/2 cup radicchio, sliced thin
  • 1 carrot, shaved
  • 1 English cucumber, sliced in quarter inch-thick slices
  • 1 mango, diced
  • 1 tbsp fresh chopped cilantro
  • 1 lime, sliced in wedges

For the Cilantro Vinaigrette

  • juice from 1 lime
  • 1 small shallot, peeled and diced
  • 1/2 cup packed fresh cilantro leaves
  • 1/2 cup extra virgin olive oil
  • pinch of sugar
  • generous pinch of salt

Instructions

  1. Whisk the ancho chili seasoning, honey, salt and extra virgin olive oil together until completely combined. Slice the salmon into individual filets, coat in the marinade and marinate for at least 10 minutes or overnight (this is best to maximize the flavor)
  2. Use a large cast iron skillet and turn on high heat.
  3. Make sure that the salmon is well coated in olive oil, then place the filets in the skillet. Do not crowd the pan and cook in batches
  4. Sear for 2 minutes, wiggle with a spatula and if the salmon easily pulls away from the pan then it is ready to flip.
  5. Flip the salmon and turn the heat down to low. Cover and cook for another two minutes. Turn off the heat and allow to cool while you assemble the salad
  6. In a blender, combine the ingredients for the vinaigrette and blend until emulsified. Taste and add salt if needed
  7. Arrange the mixed field greens on  platter and top with the radicchio, shaved carrot, and cucumber slices
  8. Squeeze a little fresh lime juice over the salmon, then flake into large chunks before arranging them over the salad
  9. Top with diced mango, lightly pour over the vinaigrette and sprinkle with chopped cilantro before serving
  10. Serve alongside the remaining vinaigrette

Keywords: salmon, ancho chili, tex mex, Mexican, cilantro

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