CORN TOMATO SALMON SALAD
TWO SERVINGS:
- 1 PINT OF GoodFarms™ CHERRY OR GRAPE TOMATOES
- 2 TBSP OF FRESH CILANTRO
- 2 CUPS OF COOKED CORN
- 2 TBSP OF RED ONION
- ½ CUP OF SHREDDED CARROTS
- 1 CUP OF ROMAINE LETTUCE
SALMON:
- 1 SALMON FILLET
- TOASTED SESAME OIL (ENOUGH TO COVER FILLET)
- ½ TSP OF GARLIC POWDER
- ½ TSP OF PAPRIKA
- SALT & BLACK PEPPER (TO TASTE)
- 1 LIME (JUICE)
DRESSING:
- 2 TBSP OF TOASTED SESAME OIL
- 2 TBSP OF RICE WINE VINEGAR
- 1 TBSP OF ORGANIC SOY SAUCE
- 1 TBSP OF TOASTED SESAME SEEDS
1. SEASON THE SALMON FILLET WITH THE POWDERED SPICES AND COVER BOTH SIDES WITH TOASTED SESAME OIL.
2. AIR FRY THE SALMON FOR 12 MINUTES AT 395°F.
3. BLEND THE DRESSING INGREDIENTS TOGETHER IN A SMALL BOWL, UNTIL SMOOTH.
4. CUT THE TOMATOES INTO HALVES.
5. MIX THE TOMATOES AND VEGETABLES TOGETHER IN A BOWL.
6. PLACE THE SALMON FILLET ON TOP OF THE SALAD AND SQUEEZE LIME JUICE OVER IT.
7. POUR THE DRESSING OVER THE SALAD.
Suggested cookware:
- Air Fryer
- Knife
- Cutting Board
- Salad Bowl
- Lime Squeezer
- Small Bowl
Recipes:
By product
Tomatoes
Berries
By course
Appetizers
Salsas & dips
Breakfast
Main course
Sides
Desserts
Salads & dressings
Soups
Snacks
Beverages
By cuisine