Southwest Salmon Salad

12 Ingredients

8 min

Directions

Cook the veggies, mix and serve

In the top steamer tray, place corn and beans in a single, even layer; sprinkle with salt to taste. Place steamer tray on top of casserole tray. Microwave on high power 8 minutes or until salmon is cooked through. Remove from microwave; set aside.

Meanwhile, in a medium bowl, toss together romaine and tomatoes; set aside

In a small bowl, stir together sour cream, olive oil, vinegar, garlic, and remaining smoked paprika. Add salt and pepper to taste. Transfer corn and beans to salad bowl and toss with romaine and tomatoes. Flake salmon and place on top of salad greens. Top with broken corn chips and drizzle with dressing.

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Ingredients

Yield:

Serving Size:

1 salad

1 4 oz./115 g skinless salmon fillet

1/8 tsp. coarse kosher salt

1/2 tsp. smoked paprika, divided

1/2 cup frozen yellow corn kernels

1/2 cup canned black beans, drained and rinsed well

2 cups chopped Romaine

4 cherry tomatoes, cut in quarters

¼ cup sour cream

2 tbsp. extra virgin olive oil

1 tsp. red wine vinegar

1/2 small clove garlic, crushed

¼ cup broken corn chips

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