Southwestern Salmon Salad Recipe

Name: Southwestern Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for salad:; One half bag of mixed spring greens; Half a head of romaine lettuce, washed and cut; One red onion, sliced thinly; Pinch of sugar; 2 tsp butter; 6-8 oz salmon fillet; 1 tsp cumin; Salt and pepper to taste; 1 tsp paprika or red chile powder; One Jicama root; 1 Asian pear; 1 diced tomato; For dressing:; Juice of one small lemon; 1/4 cup of vegetable or olive oil; 1-2 tbsp of cider vinegar; 1 tsp cumin; 1 tbsp sugar; Salt and pepper to taste

Servings: persons

for salad:
One half bag of mixed spring greens
Half a head of romaine lettuce, washed and cut
One red onion, sliced thinly
Pinch of sugar
2 tsp butter
6-8 oz salmon fillet
1 tsp cumin
Salt and pepper to taste
1 tsp paprika or red chile powder
One Jicama root
1 Asian pear
1 diced tomato
For dressing:
Juice of one small lemon
1/4 cup of vegetable or olive oil
1-2 tbsp of cider vinegar
1 tsp cumin
1 tbsp sugar
Salt and pepper to taste

1
Caramelized onions:
2
Toss onions with one tsp of butter and pinch of sugar in saute pan. Cook over medium low heat until onions wilt and become somewhat translucent.
3
Salmon:
4
In a small bowl, mix cumin, red chile, pinch of sugar. Add salt and pepper to taste. Dust salmon with spice mixture. Heat a saute pan on medium-high. Add 1 tsp of butter. Quickly sear Salmon on both sides, about 3 minutes per side. Salmon should be pink in center.
5
For Dressing:
6
Whisk all ingredients together. Season to taste with salt and pepper.
7
Assemble salad:
8
In a large bowl, toss spring greens with romaine. Add pear, tomato, and jicama around the bowl and toss with dressing. Top with warm salmon and finish with a small mound of wilted onions on top of the salmon.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: for salad:, One half bag of mixed spring greens, Half a head of romaine lettuce, washed and cut, One red onion, sliced thinly, and more.

Yes, Southwestern Salmon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Southwestern Salmon Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions