Salmon Cucumber Chili Salad
Elevate your salad game with this vibrant and flavorful Salmon Cucumber Chili Salad, a refreshing dish that perfectly balances zesty, spicy, and savory notes. Featuring tender, pan-seared salmon fillets paired with crisp cucumber, fiery red chili, and a tangy lime-honey dressing, this salad is a feast for the senses. Fresh cilantro and green onions add herbal freshness, while a sprinkle of sesame seeds provides a delightful crunch. Quick to prepare in just 25 minutes, this protein-packed recipe is perfect for a light, healthy dinner or an elegant lunch. Whether you're craving something refreshing or seeking a gluten-free, nutrient-dense meal, this Salmon Cucumber Chili Salad is sure to impress!
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Recipe Information
Ingredients
- 2 pieces (about 6 oz each) salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 large (about 12 inches) cucumber
- 1 small (adjust for spice preference) red chili pepper
- 3 tablespoons fresh lime juice
- 1 teaspoon honey
- 2 tablespoons (chopped) fresh cilantro leaves
- 2 stalks (sliced thinly) green onions
- 1 teaspoon (optional, for garnish) sesame seeds
Instructions
1. Preheat a non-stick skillet over medium heat and drizzle with 1 tablespoon of olive oil.
2. Season the salmon fillets on both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
3. Place the salmon in the skillet, skin-side down if applicable, and sear for 4-5 minutes on one side, then flip and cook for another 4-5 minutes, or until the salmon is cooked through. Remove from heat and set aside to cool slightly.
4. While the salmon is cooling, slice the cucumber lengthwise, remove the seeds with a spoon, and cut into thin half-moons.
5. Thinly slice the red chili pepper, removing the seeds if a milder spice level is preferred.
6. In a small bowl, whisk together lime juice, honey, 1 tablespoon olive oil, and a pinch of salt to create the dressing.
7. In a large salad bowl, combine the cucumber, red chili slices, chopped cilantro, and sliced green onions. Toss with the dressing until well coated.
8. Gently flake the salmon into large chunks and add it to the salad. Toss lightly to combine, being careful not to break apart the salmon too much.
9. Sprinkle with sesame seeds, if using, before serving.
10. Serve immediately and enjoy this refreshing yet bold-flavored Salmon Cucumber Chili Salad!
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 2657 mg | 116% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 14.2 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 862 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
