Summer Salmon Salad Bowl with Corn, Cotija, and Smoky Poblano Ranch

Ingredients

• 1 pound salmon fillets (cut into 1-inch cubes)
• 2 tablespoon light olive oil (with high smoke-point) (divided)
• 2 tablespoons taco seasoning (see notes for homemade seasoning)
• 4 cups mixed lettuce (or romaine, chopped)
• 1 cup white corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes (halved)
• 1/4 cup red onion (finely chopped)
• 1/3 cup Cotija cheese
• Lime wedges (for serving)
• Fresh cilantro (chopped, for garnish)
• 1 cup ranch dressing
• 1 poblano pepper (large)
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro (chopped)

Instructions

1. 1

   --- Roast Poblano Pepper ---

2. 2

   Preheat your broiler on high. Place the poblano pepper on a baking sheet under the broiler. Roast the pepper, turning occasionally, until the skin is charred and blistered on all sides, about 5-7 minutes.

3. 3

   Once charred, place the pepper in a bowl and cover with plastic wrap or a lid to steam for about 10 minutes. This will make it easier to peel the skin. After steaming, peel off the charred skin and remove the seeds. Set aside.

4. 4

   --- Prepare Salmon ---

5. 5

   Add salmon to a medium bowl and toss with taco seasoning and 1 tablespoon of the olive oil until well coated.

6. 6

   Heat another tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the salmon cubes and sear for 2-3 minutes on each side, or until cooked through and golden brown. Remove from heat and set aside.

7. 7

   --- Make Salad Dressing ---

8. 8

   Add the roasted poblano pepper, ranch dressing, lime juice, and fresh cilantro in a blender or food processor. Blend until smooth and creamy.

9. 9

   --- Assembly ---

10. 10

    Assemble the salad by layering the chopped lettuce in a large bowl or individual serving bowls. Add the seared salmon bites on top. Top with white corn, cherry tomatoes, cotija cheese and red onion. Drizzle with the poblano ranch dressing. Garnish with fresh cilantro and optionally tortilla strips. Serve with lime wedges on the side.