I know that the Easter table usually involves some kind of lamb or roast, but Easter arrives in the Spring when most people like it down to light and airy Sunday brunch. My recipe today is more for that Sunday brunch, or afternoon lunch/tea. The Southwestern Salmon Salad on Avocado can be served any time of the day as a light meal of it’s own, or serve it as a starter to your roast lamb meal. This Salmon Salad makes a beautiful presentation for a Spring event and I think it is ideal for Easter Brunch.
The Southwestern Salmon Salad on Avocado is full of flavor because of the Southwest classic ingredients like roasted corn and a cilantro sauce. The salmon is seasoned with Cajun spices and cooked with butter for the most tender melt in your mouth bites.
Ingredients
Roasted Corn
10.8 oz bag frozen sweet corn
1 Tablespoon olive oil
1/4 teaspoon sea salt
1/2 teaspoon smoked paprika
Cilantro Lime Dressing
1/4 cup plain Greek yogurt (I use non-fat)
3 tablespoons mayonnaise (I use low-fat)
1 teaspoon lime zest
3 tablespoons lime juice
1 jalapeno pepper, seeded for less heat
1/2 cup packed cilantro leaves
1/2 teaspoon cumin
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
Cajun Salmon
1 pound fresh salmon
2 tbsp butter softened
1/2 tsp salt
1 tsp cajun seasoning
A few generous cracks of black pepper
For Salad
1 cup diced tomato
1/2 cup diced red onion
1-2 cups napa cabbage, sliced thin or shredded
4 Avocados sliced in half
Method
- Roast the Corn
- Preheat oven to 400 degrees.
- Line a large baking sheet with foil.
- In a medium to large bowl, mix all ingredients.
- Pour corn mixture onto baking sheet and spread evenly to single layer.
- Roast for 20-30 minutes until golden and crunchy
- Make Cilantro Lime Dressing
- Combine all ingredients in a blender or immersion blend. Blend until smooth.
- Refrigerate until ready to use.
- Prepare Cajun Salmon
- Preheat oven to 425F.
- Line a small baking sheet with aluminum foil.
- Mix butter, salt, cajun seasoning and black pepper in small bowl.
- Lay salmon on the lined baking sheet.
- Rub the mixed seasoning onto the salmon flesh.
- Roast in oven for 4-6 minutes per 1/2 inch thickness of salmon (measure at the thickest part). Salmon is done when the flesh flakes easily.
- Prepare Salad
- In a bowl break salmon into pieces.
- Add Corn, tomatoes, onion and cabbage, gently mix.
- Drizzle with Cilantro Lime Dressing.
- Scoop salad mixture into each half piece of avocado.
- Serve immediately.
