Maple Ancho Glazed Salmon Salad with Cilantro Lime Vinaigrette

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Maple Ancho Glazed Salmon Salad with Cilantro Lime Vinaigrette

I’m kind of a salad freak.  

Whenever the weather is warm, I could eat a salad everyday- and that is usually what I end up doing.  They are easy to make ahead and carry along to work or wherever else you might be trotting off to.  The key to eating tons of salads without suffering from health food boredom is to keep your ingredients interesting.  

Maple Ancho Glazed Salmon Salad with Cilantro Lime Vinaigrette falls under the category of “interesting salads”, don’t you agree? 

Maple Ancho Glazed Salmon Salad with Cilantro Lime Vinaigrette

Generally, I like to start off with some sort of leafy green, seeing as we’re making a salad and all.  Bibb lettuce (which you might also see as butterhead or boston lettuce), makes the perfect fluffy bed for the rest of the players in this salad.  It’s really beautiful and delicate and has an amazing texture.  

Maple Ancho Glazed Salmon Salad with Cilantro Lime Vinaigrette

While the star of this show is the maple ancho glazed salmon, the dressing comes in as a close second.  Cilantro and lime are two of my favorite flavors, and the tang from the vinaigrette is the perfect foil for the salmon, which has the sweetness from the maple syrup and the mellow heat of the ancho. 

Maple Ancho Glazed Salmon Salad with Cilantro Lime Vinaigrette

Taking a few extra minutes to make your own dressing is crucial to adopting a salad habit.  I hate nothing more than to see someone drown a perfectly good pile of veggies in a smothering of unhealthy dressing.  It’s not the fat that is an issue.  All good dressings require some sort of oily base–which is conveniently delicious– but also serves a health purpose, as the nutrients in all those veggies are better absorbed when chewed on with a healthy fat of some variety. 

Maple Ancho Glazed Salmon Salad with Cilantro Lime Vinaigrette

But choosing that healthy fat source is key.  Just like with homemade mayo, replacing vegetable oil with a superior fat will really benefit your body and your taste buds.  Plus, take a look at the ingredients in the hundreds of bottles lining grocery store shelves.  Sugar (corn syrup) is likely lurking inside 90% of them, along with additives and preservatives that don’t have any place on top of your colorful salad.  

Maple Ancho Glazed Salmon Salad with Cilantro Lime Vinaigrette

Give your body what it really needs and it will thank you later, trust me.  

And your body needs this maple ancho glazed salmon.  So good!  

Maple Ancho Glazed Salmon Salad with Cilantro Lime Vinaigrette

I really wanted to add some charred corn in this beautiful bowl, even though I eat corn pretty sparingly.  The reason being is that in America, we unknowingly consume a HUGE amount of corn.  There are a lot of reasons why, but it is inside nearly every processed food there is. 

Maple Ancho Glazed Salmon Salad with Cilantro Lime Vinaigrette

And for that reason, I eat it sparingly.  But since I make it a point to not eat processed foods, tossing it in here and there isn’t really an issue.  When I do add it in, I make sure it is organic, as more than 90% of the corn grown in America is GMO and treated with large amounts of pesticides.

Another thing I don’t think belongs in my salad– but a personal opinion, nevertheless. 

Maple Ancho Glazed Salmon Salad with Cilantro Lime Vinaigrette

Since charring a whole ear of corn isn’t likely to happen in April, I used a little hack involving canned corn and a dry cast iron pan.  After you’ve drained the corn, dry it off as best you can with a paper towel and then leave it to char inside a hot pan without any oil.

You can skip this step if you’re crunched for time, but well worth the few extra minutes, if you ask me.  

Maple Ancho Glazed Salmon Salad with Cilantro Lime Vinaigrette

A great salad needs variety.  Bold flavors, contrasting textures, and the ability to satisfy even the most intense midday stomach growls. 

Maple Ancho Glazed Salmon Salad with Cilantro Lime Vinaigrette

Boring is something that a salad should never be. 

 Maple Ancho Glazed Salmon Salad with Cilantro Lime Vinaigrette

 Soon you’ll be a salad freak, too! 

*Note: I adjusted the quantity of this recipe slightly after one reader commented she wished it made more



6 responses to “Maple Ancho Glazed Salmon Salad with Cilantro Lime Vinaigrette”

  1. Allyson,

    Made this tonight. Not as pretty as yours but it tasted very good. Love the glaze on the salmon. Next time, I will double the dressing and glaze so I can use them for another meal. It’ll take no time, then.

    Julie Russell

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