Southwest Salmon Salad

🥘 Ingredients

• buttermilk ranch dressing
  3 oz
• cilantro
  ½ oz
• corn
  2 unit
• half the southwest spice blend (you'll use the rest in the next step)
  2 tbsp
• lime
  1 unit
• mini cucumber
  2 unit
• mixed greens
  8 oz
• salmon
  20 oz
• scallions
  4 unit
• tomato
  2 unit

1. 

   1

   Heat a large, preferably nonstick, pan over medium-high heat with a drizzle of oil. Pat salmon dry with paper towels and season all over with half the southwest spice blend , salt, and pepper. Add salmon to pan, skin sides down; cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Turn off heat; transfer salmon to a plate. Reserve the pan for Step 3.

   salmon: 20 oz, half the southwest spice blend: 2 tbsp (you'll use the rest in the next step)
2. 

   2

   While salmon cooks, produce is washed and dried. Quarter lime and reserve remaining wedges for later. Drain corn and pat dry with paper towels. Trim and halve mini cucumber lengthwise; thinly slice crosswise. Dice tomato into ½-inch pieces. Trim and thinly slice scallions . Roughly chop cilantro . To combine ranch dressing, buttermilk ranch dressing , remaining southwest spice blend, a drizzle of olive oil, and a squeeze of lime juice. Set aside until ready.

   lime: 1 unit, corn: 2 unit, mini cucumber: 2 unit, tomato: 2 unit, scallions: 4 unit, cilantro: ½ oz, buttermilk ranch dressing: 3 oz
3. 

   3

   Add corn to the reserved pan over medium-high heat; cook, stirring occasionally, until charred spots appear, 1-3 minutes. (Cover pan while tossing to prevent popping.)
4. 

   4

   To the bowl with dressing, add mixed greens and all the charred mixture: mix in charred corn, cucumber, tomato, scallions, and cilantro. Toss until evenly coated. Season with salt, pepper, and additional lime juice if desired. Distribute between 2 bowls, then serve topped with salmon and remaining lime wedges on the side.

   mixed greens: 8 oz