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Mexican Sugar-Seared Salmon Salad

Chris Scheuer
  • 30 minutes
  • Serves 4

INGREDIENTS

24 oz

Salmon, skinless fillets

1

Avocado, medium

6 cups

Baby arugula

1 cup

Cherry tomatoes

1 tsp

Coriander, ground

1/2 tsp

Garlic powder

1

Ciliantro buttermilk dressing* (see other options below), Spicy

1/2 tsp

Black pepper, ground

1 tsp

Chili powder

1 1/4 tsp

Salt

2 tbsp

Sugar

2 tbsp

Olive oil, extra virgin

1/2 tsp

Cumin