Cinco De Mayo Salmon Salad

Recipe & Photography by Chef Eric Gephart

I roll out this dish for my family every Cinco De Mayo and somehow it falls into the meal rotation all summer long! The combination of contrasting textures with a bold balance of flavors makes this dish sing and the addition of quick sear Salmon makes this fresh celebration salad a home run!

Enjoy! Chef E

For the Salad

• 8 ounces of Kvaroy Arctic Salmon, large dice

• 1 pound roma tomatoes, large dice

• 1 english cucumber, large dice

• 1/2 medium red onion, sliced thin

• 2 avocados, large dice

• 1/2 pound queso fresco, medium dice

For the Honey Cumin Lime Dressing

• 1/4 cup lime juice, fresh

• 1 tablespoon apple cider vinegar

• 1 tablespoon honey

• 1/2 bunch cilantro, chopped

• 1 clove garlic

• 1 teaspoon salt

• 1 teaspoon cumin

• 1/4 teaspoon black pepper, fresh cracked

• 1/2 cup extra virgin olive oil

DIRECTIONS

Stabilize your grill at 500F. Set up the grill for direct searing.

Make the Honey Cumin Lime Dressing. Use half of the dressing, marinate the
large, diced Salmon for 30 minutes. (Reserve the second half for dressing the dish)

Blister sear the salmon giving it some char but still keeping it rare to medium rare.

Place all of the salad items including the grilled salmon on a presentation plate and drizzle the reserved dressing over the top. Enjoy!