Print

Mexican Salmon Salad Bowl with Roasted Poblano Ranch Dressing

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant, bold and healthy salmon salad bowl layered with seasoned salmon, mixed greens, black beans, avocado, corn and more, all drizzled with a creamy roasted poblano ranch dressing that brings smoky, zesty flavor in every bite.

Ingredients

  • For the salad bowl:
  • Salmon fillets (about 1 lb total)
  • 1 Tbsp olive oil
  • Juice of ½ lime
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • Salt and black pepper, to taste
  • 4 cups mixed salad greens (romaine/spinach/spring mix)
  • Cherry tomatoes, halved (about 1 cup)
  • Corn kernels (grilled, canned or frozen & thawed) – about 1 cup
  • Black beans, rinsed & drained – 1 can (~15 oz)
  • Avocado, sliced
  • Red onion, thinly sliced (optional)
  • Crumbled queso fresco or cotija cheese (optional)
  • Fresh cilantro for garnish
  • For the roasted poblano ranch dressing:
  • 1 large poblano pepper (roasted, peeled & seeded)
  • ½ cup Greek yogurt or sour cream
  • ¼ cup mayonnaise
  • Juice of 1 lime
  • 2 garlic cloves, minced
  • ¼ cup chopped fresh cilantro
  • Salt and black pepper, to taste
  • Buttermilk or milk (to thin, if needed)

Instructions

  1. Preheat the oven or grill to ~400 °F (200 °C). Season the salmon fillets with olive oil, lime juice, chili powder, cumin, salt and pepper.
  2. Roast or grill the salmon for about 12–15 minutes or until just cooked through and flaky. Remove and let it rest. :contentReference[oaicite:0]{index=0}
  3. While the salmon cooks, roast the poblano pepper (direct flame, broiler or grill) until the skin is blistered. Place it in a covered bowl or bag to steam for ~10 minutes, then peel off the skin, remove seeds and chop. :contentReference[oaicite:1]{index=1}
  4. In a blender or food‐processor, combine the roasted poblano, Greek yogurt (or sour cream), mayonnaise, lime juice, garlic, cilantro, salt and pepper. Blend until smooth. Add milk or buttermilk a little at a time to reach your desired drizzleable consistency.
  5. Assemble the bowls: divide the greens among 2‑4 bowls, then top with cherry tomatoes, corn, black beans, avocado slices, red onion and crumbled cheese if using.
  6. Place a portion of the cooked salmon on top of each bowl. Drizzle generously with the roasted poblano ranch dressing.
  7. Garnish with fresh cilantro and serve immediately with lime wedges on the side.

Notes

  • You can substitute in grilled shrimp or chicken instead of salmon for variety.
  • To save time, you can use store‑bought ranch dressing and blend it with roasted poblano and cilantro instead of starting from scratch. :contentReference[oaicite:2]{index=2}
  • The dressing keeps in the fridge up to 3‑4 days; store the salmon and salad components separately and assemble just before serving for best texture.

Nutrition

Find it online: https://recipesbyliza.com/mexican-salmon-salad-bowl-with-roasted-poblano-ranch-dressing/