Mexican Salmon Salad

• FOR THE SPICE RUB:
• 1/4 teaspoons Paprika
• 1/8 teaspoons Garlic Powder
• 1/8 teaspoons Onion Powder
• 1/8 teaspoons Oregano
• 1/8 teaspoons Cumin
• FOR THE SALAD:
• 1 Tablespoon Extra Virgin Olive Oil, Plus More For The Fish
• 1 whole Fillet Of Alaskan Sockeye Salmon (individual Serving Size)
• 2 cups Baby Kale And Arugula Mixed (or Your Favorite Lettuce)
• 6 slices Jalapeno, Sliced
• 1 Tablespoon Cilantro, Chopped
• 2 slices Red Onion
• 2 Tablespoons Canned Black Beans, Drained And Rinsed
• FOR THE DRESSING:
• 1/2 cups Cilantro
• 1/2 cups Plain Greek Yogurt
• 2 Tablespoons Lime Juice
• 3 Tablespoons Extra Virgin Olive Oil
• 1 clove Garlic
• 1-1/2 teaspoon Honey

1. For the Mexican spice rub: Combine all of the ingredients together in a small bowl. Set aside.
2. For the Mexican salmon salad: Heat olive oil in a skillet over medium heat. Drizzle a little extra oil on the fish. Add the Mexican spice rub to the salmon and rub it in with your fingers.
3. Add salmon into the skillet and saute until fully cooked, about 3-4 minutes on each side.
4. To assemble the salad place lettuce in a large bowl and top with jalapeno, cilantro, red onion and black beans. Top with the cooked salmon and serve with the Creamy Cilantro Lime Dressing.
5. For the Creamy Cilantro Lime Dressing: Add all of the ingredients to a food processor. Pulse until combined. Place in the refrigerator until ready to serve.

spice rub, ubc, garlic, onion powder, oregano, cumin, salad, olive oil, fillet of alaskan sockeye salmon, arugula, cilantro, red onion, black beans, dressing, cilantro, greek yogurt, lime juice, olive oil, clove garlic, honey

Taken from tastykitchen.com/recipes/salads/mexican-salmon-salad/ (may not work)