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–+ servings
Kate Ramos

Chili-Lime Broiled Salmon Salad Recipe

A main-course salmon salad with roasted butternut squash, pepitas, crunchy Romaine lettuce, broiled chili-lime salmon and fresh garbanzo beans.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Vinaigrette:
  • Zest and juice of 1 medium orange
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons minced scallions green part only
  • 1 tablespoon whole grain mustard
  • 1 clove garlic
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
For the Chili-Lime Mixture
  • 3 limes zested
  • 2 teaspoons ground chili powder
For the Butternut Squash:
  • 2 pounds peeled halved, seeded, and cut into 1/2-inch slices
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
For the Salmon:
  • 1 1/2 pounds salmon fillet rinsed, patted dry, and pin bones removed
  • 1 teaspoon olive oil
  • 1 teaspoon kosher salt
For the Salad:
  • 1 pound fresh garbanzo beans peeled
  • 1 head romaine lettuce washed, dried thoroughly, and torn into bite-sized pieces
  • 1/4 cup pepitas roasted, salted pumpkin seeds
  • 1/4 cup cilantro leaves

Method
 

To Make the Vinaigrette:
  1. Combine all ingredients in a blender and blend on high until smooth.
To Make the Chili-Lime Mixture:
  1. Combine lime zest and chili powder in a small bowl.
To Make the Butternut Squash:
  1. Heat oven to 450°F and arrange rack in the upper third.
  2. Toss squash slices with oil, salt, and 3 teaspoons of the chili-lime mixture. Spread in an even layer on a baking sheet and roast until just tender when poked with a fork, about 20 minutes.
To Make the Salmon:
  1. Heat broiler to high.
  2. Lay salmon on a baking sheet and drizzle with olive oil, sprinkle with salt and remaining chili-lime mixture. Rub everything over the salmon so the flesh is seasoned all over.
  3. Toss fresh garbanzos with a teaspoon or so of oil and a pinch of salt and arrange around the salmon. Cut one of the limes you zested in half and squeeze the lime halves over everything.
  4. Broil salmon and beans until salmon is done to your likeness. This is going to depend on the thickness of your salmon, start checking after 4 minutes. Salmon should feel firm to the touch, but not hard and opaque. This could take anywhere from 4-10 minutes.
For the salad:
  1. Toss Romaine, pepitas, squash, cilantro leaves, and garbanzo beans with about half of the vinaigrette. Arrange on plates and divide the salmon on top of the salad. Pass remaining dressing on the table.

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