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Southwest Salmon Salad

From Statesboro Market2Go

<p>This super seafood salad is full of flavor, and is packed with vegetables, fruits, herbs, and more! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 4

1 2 pound Salmon filet
2 tablespoons Grapeseed oil or olive oil
1 teaspoon Smoked paprika
1 teaspoon Chili powder
Zest from 1 lime
1/2 teaspoon Garlic powder
1/4 teaspoon Salt
1/4 teaspoon Pepper
6 to 8 cups Lettuce
Salt & pepper to prefrance
14 ounces Black beans (drained & rinsed)
1 Bell pepper (preferably red, chopped)
1 Avocado (chopped)
1 Mango (chopped)
1 cup Grape tomatoes (halved)
OR 1 tomato (diced)
1/2 cup Sweet corn
1/3 cup Cotija cheese (crumbled)
1/4 cup Sliced green onion
1/4 cup Chopped fresh cilantro
Crushed tortilla chips (for topping)
2 tablespoons Lime juice
1 1/2 tablespoons Honey
2 cloves Garlic (minced or pressed)
1/4 teaspoon Chili powder
1 tablespoon Chopped fresh cilantro
Salt & pepper
1/3 cup Olive oil

Step by Step Instructions
  1. FOR THE SALMON: Preheat the oven to 425 degrees and line a baking sheet with parchment or foil. Place the salmon on the sheet and brush it with the oil of choice. stir the paprika, chili powder, salt, pepper, garlic and lime zest together and sprinkle the mixture over the salmon. Press the spice mixture onto the salmon so it will adhere. Roast the salmon for 12 to 15 minutes.
  2. FOR THE DRESSING: Whisk the lime juice, honey, garlic, chili powder, cilantro and a pinch of salt and pepper together in a bowl. Add the olive oil while actively whisking the mixture.
  3. FOR THE SALAD: Place the lettuce into a bowl and season it with salt & pepper. Toss the lettuce until it is well coated. Add the black beans, bell pepper, mango, avocado, tomatoes, corn, cotija cheese, green onions, and cilantro. Either shred the salmon as a topping or slice it and mix it into the salad. Toss the salad with the dressing, then top with crushed tortilla chips.