_bbR3iY5lLSjzaZNziPYc6VX6tk Inspiration CAN be found EVERYWHERE!: Southwest Salmon Salad

Monday, October 3, 2016

Southwest Salmon Salad

I know that many doctors tell us that we need to have more fish in our diets, but in my house, fish is not the first thing that comes to mind when we talk about whats for lunch or dinner.  My hubby is a meat and potatoes kind of man.

  • 1 4 oz. skinless salmon fillet
  • 1/8 tsp. coarse kosher salt
  • 1/2 tsp. smoked paprika, divided
  • 1/2 cup frozen yellow corn kernels
  • 1/2 cup canned black beans, drained and rinsed well
  • 2 cups chopped Romaine
  • 4 cherry tomatoes, cut in quarters
  • 1/4 cup sour cream
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. red wine vinegar
  • 1/2 small garlic clove, crushed
  • ¼ cup broken corn chips
  1. Add water to the TupperWare® SmartSteamer water tray.
  2. Season both sides of the salmon with salt and ¼ tsp. of the smoked paprika. 
  3. Place salmon in the bottom casserole tray of the TupperWare® SmartSteamer. Place casserole tray on top of water tray.
  4. In the top steamer tray, place corn and beans in a single, even layer; sprinkle with salt to taste. 
  5. Place steamer tray on top of casserole tray. 
  6. Microwave on high power 8 minutes or until salmon is cooked through. 
  7. Remove from microwave; set aside.
  8. Meanwhile, in a medium bowl, toss together romaine and tomatoes; set aside
  9. In a small bowl, stir together sour cream, olive oil, vinegar, garlic, and remaining smoked paprika. 
  10. Add salt and pepper to taste.
  11. Transfer corn and beans to salad bowl and toss with romaine and tomatoes. 
  12. Flake salmon and place on top of salad greens. 
  13. Top with broken corn chips and drizzle with dressing.

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