Celebrating FRIDAY with this SOUTHWESTERN ZOODLE SALAD with a CHIPOTLE YOGURT DR…
Chili Lime Salmon with Zoodles and Charred Corn Salad
Ingredients:
For the Salmon:
- 2 salmon fillets
- 2 teaspoons Trader Joe’s Chili Lime Seasoning
- 2 tablespoons coconut oil
For the Zoodles and Charred Corn Salad:
- 2 large zucchinis, spiralized into zoodles
- 1 cup cherry tomatoes, halved
- 1 jalapeño, thinly sliced
- ½ red onion, thinly sliced
- ¼ cup crumbled goat feta cheese
- ¼ cup fresh cilantro leaves, chopped
- 1 cup corn kernels (fresh or frozen)
- Salt, to taste
- Chipotle powder, to taste
- 1 avocado, sliced
For the Dressing:
- 3 tablespoons dairy-free yogurt (such as almond milk yogurt)
- 2 teaspoons chipotle hot sauce
- 1 lime, juiced
- 2-3 dashes of coconut aminos
Instructions:
- Prepare the Salmon:
- Pat dry the salmon fillets with paper towels.
- Season both sides of the salmon fillets with the Trader Joe’s Chili Lime Seasoning, rubbing it evenly into the flesh.
- In a large skillet, heat the coconut oil over medium-high heat.
- Once the skillet is hot, carefully add the seasoned salmon fillets, skin side down.
- Sear the salmon for about 3 minutes on each side, or until it reaches your desired level of doneness. The salmon should be golden brown on the outside and opaque throughout. Remove from heat and set aside.
- Make the Zoodles and Charred Corn Salad:
- In the same skillet used for the salmon, add the corn kernels.
- Sprinkle the corn with salt and chipotle powder to taste, then cook over medium-high heat for a couple of minutes until slightly charred. Transfer to a bowl.
- In a large mixing bowl, combine the zoodles, cherry tomatoes, jalapeño slices, red onion slices, crumbled goat feta cheese, and chopped cilantro.
- Add the charred corn to the bowl and toss everything together until well combined. Set aside.
- Prepare the Dressing:
- In a small bowl, whisk together the dairy-free yogurt, chipotle hot sauce, lime juice, and coconut aminos until smooth and creamy. Adjust seasoning to taste.
- Assemble and Serve:
- Divide the zoodle and charred corn salad among serving plates.
- Top each plate with a seared chili lime salmon fillet.
- Place sliced avocado on the side of the plate.
- Drizzle the chipotle lime dressing over the salmon and salad.
- Garnish with additional cilantro leaves, if desired.
- Serve immediately and enjoy the burst of flavors in every bite!
This vibrant and flavorful dish is not only visually stunning but also a delight for your taste buds. The zesty chili lime salmon pairs perfectly with the fresh zoodles and charred corn salad, while the creamy chipotle lime dressing adds a satisfying kick. Whether you’re following a dairy-free, gluten-free, or simply health-conscious diet, this recipe ticks all the boxes for a satisfying and nourishing meal. Bon appétit!
Celebrating FRIDAY with this SOUTHWESTERN ZOODLE SALAD with a CHIPOTLE YOGURT DRESSING and some CHILI LIME SALMON! Happy Friday all! Hope it’s been a Good week. It’s been a busy one over here and I feel like I didn’t even make a dent in my to-do list ?? BUT I got to babysit my nephew last night if you caught my stories…and that made my week. I am looking forward to the weekend. I have my brother’s housewarming party at his new house and hoping to get some sun. What are you all up to this weekend?
Deets: Salmon seasoned with Trader Joe’s chili lime seasoning, and seared in coconut oil (3 mins per side on medium high). Zoodles topped with tomatoes, jalapeño, red onion, goat feta, cilantro, corn seasoned with salt and chipotle powder then charred over medium high heat for a couple minutes, avocado and this dressing. Dressing: 3 tablespoons dairy free yogurt (I used almond milk yogurt), 2 teaspoons chipotle hot sauce , a squeeze of lime and a few dashes of coconut aminos. •
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