About the Recipe
Throughout college, I was pretty diligent about not buying fish or meat to cook at home. For several reasons, plant-based proteins like tofu, chickpeas, and lentils were the go-to options: they're cheaper, better for the environment, and last longer on the shelf. Now that I'm entering the world of adult money (but let's not get crazy, I still work an entry level position in non-profit) I sometimes lean into my fish and meat cravings. This week, I was excited about making chipotle salmon to spruce up my salad bowls! I also opted to buy the Trader Joe's Southwest Salad Mix - usually I purchase all the salad ingredients but sometimes you cannot be bothered to cut up the right quantities of cabbage, carrots, arugula etc. for one, so you go the easier route. This is okay!
I would be remiss if I didn't say that I got my inspiration from Hajar Larbah (@moribyan) on Instagram - she has a fantastic page that I highly recommend you check out!
Ingredients
For the Chipotle Salmon
Fresh salmon - either Atlantic Sockeye or Salmon Fillet (1lb)
3 tbsp Chipotle peppers in adobo sauce
1 tsp cumin
1 tsp coriander
1 tsp salt
1 tsp black pepper
1 tsp honey
1 tsp chili flakes
2 tbsp olive oil
2 garlic cloves (minced)
For the Salad (you have two options)
The Trader Joe's Southwest Salad mix
Cucumbers
Avocado
Pickled Shallots
OR
Green cabbage
Arugula
Thinly sliced carrots
Pumpkin seeds or almond slivers
Crumbled feta cheese
Avocado
Cucumber
Pickled Shallots
Preparation
Mince your garlic and add to a mixing bowl. Cut up one or two adobo peppers and take out a spoonful of sauce, and combine this in the bowl with your salt, pepper, cumin, coriander, chili flakes, olive oil, and honey.
Cube your salmon (leaving the skin on - it's good for your eyes) and add to your bowl. Mix ingredients together and let sit while you prepare the salad.
If you're choosing the path of least resistance, this is where you'd take on the salad mix and put half in a bowl with half of the toppings. I add Persian cucumber and avocado to round out my bowl.
If you're choosing to go the harder route (I commend you) this is where you'll wash and chop up your salad ingredients. I recommend doing this first because it can sit while the salmon cooks.
When you're ready to cook the salmon, add a little EVOO to your pan and turn on medium-high. Add your cubes of salmon and turn as each side browns (5-6 minutes total).
Add salmon to your bowl!
Serve up with a fun little beverage, this week I was on a kombucha kick.