Chili Lime Caesar Salad with Creamy Poblano Dressing
Chile Lime Salmon Caesar Salad with Creamy Poblano Dressing
A zesty, fresh take on a fan favorite: Caesar Salad with chili lime seared salmon, creamy poblano dressing and tajin spiced panko breadcrumbs! A MUST MAKE this citrus season!
For the Tajin Spiced Breadcrumbs + Salad:
1 tablespoon avocado oil
½ cup panko breadcrumbs
1 tablespoon cotija cheese
1 teaspoon Tajin seasoning
12 oz romaine, chopped
¾ cups thinly sliced radish, about 4 large radish
Cilantro leaves for garnish
Lime wedges for serving
For the CHili lime salmon:
4 6oz salmon fillets
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon tajin seasoning
3 tablespoons avocado oil
For the Creamy Poblano Caesar Dressing:
1 poblano pepper, deseeded and roughly chopped
1 cup mayonnaise
2 cloves garlic, minced
¼ teaspoon chipotle chili powder
½ teaspoon kosher salt
¾ teaspoon ground black pepper
1 teaspoon worcestershire sauce
2 tablespoons lime juice, about 1 lime
2 tablespoons cotija cheese
make the tajin breadcrumbs:
Heat a skillet to medium heat and add the avocado oil. Add the panko breadcrumbs, cotija cheese and Tajin seasoning and toast the breadcrumbs until golden brown. Transfer to a small mixing bowl and set aside for later. Wipe the skillet clean and set aside for later use.
make THE CHILI LIME SALMON:
Preheat the oven to 325F and line a sheet pan with parchment paper. In a small bowl, combine the salt, pepper and Tajin seasoning. Pat the salmon dry and season the tops with the seasoning mix. In the same skillet used earlier, add the avocado oil and heat to medium high heat. Once searing hot, but not smoking, add the salmon to the skillet, top side down, and sear for 2-3 minutes untouched and with enough space in between each fillet. Transfer the salmon to the sheet pan and bake for 12 minutes or until the temperature reaches 145F.
make the Creamy Poblano Caesar Dressing:
For the tajin breadcrumbs: Heat a skillet to medium heat and add the avocado oil. Add the panko breadcrumbs, cotija cheese and Tajin seasoning and toast the breadcrumbs until golden brown. Transfer to a small mixing bowl and set aside for later. Wipe the skillet clean and set aside for later use.
assemble the salad:
Add the romaine, radish, 1/3 of the dressing and ½ the tajin breadcrumbs to a large salad bowl and toss. Add additional dressing if preferred. Top with additional tajin breadcrumbs, cilantro garnish and serve with salmon and lime wedges.
note:
The creamy poblano Caesar dressing can be stored in a tightly lidded container in the fridge for up to 5 days.
Chili Lime Salmon Caesar with Creamy Poblano Dressing
Ingredients
Instructions
- Heat a skillet to medium heat and add the avocado oil. Add the panko breadcrumbs, cotija cheese and Tajin seasoning and toast the breadcrumbs until golden brown. Transfer to a small mixing bowl and set aside for later. Wipe the skillet clean and set aside for later use.
- Preheat the oven to 325F and line a sheet pan with parchment paper. In a small bowl, combine the salt, pepper and Tajin seasoning. Pat the salmon dry and season the tops with the seasoning mix. In the same skillet used earlier, add the avocado oil and heat to medium high heat. Once searing hot, but not smoking, add the salmon to the skillet, top side down, and sear for 2-3 minutes untouched and with enough space in between each fillet. Transfer the salmon to the sheet pan and bake for 12 minutes or until it reaches 145F.
- While the salmon roasts, make the dressing. Add all dressing ingredients to a blender or food processor and pulse until well combined. Set aside.
- Add the romaine, radish, 1/3 of the dressing and ½ the tajin breadcrumbs to a large salad bowl and toss. Add additional dressing if preferred. Top with additional tajin breadcrumbs, cilantro garnish and serve with salmon and lime wedges.
Notes
The creamy poblano Caesar dressing can be stored in a tightly lidded container in the fridge for up to 5 days.