Blackened Salmon Salad with Cotija Tortilla Strips
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Start to finish: 40 minutes
Impresses: 2
Ingredients
For the salmon:
2 skinless salmon filets
2 tablespoons blackening seasoning
2 tablespoons avocado oil (or other high-heat oil)
For the cotija tortilla strips:
4 corn tortillas
1 tablespoon avocado oil
½ cup grated La Vaquita® queso cotija
For the dressing:
¼ cup whole milk
½ cup mayonnaise
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, chopped
½ serrano chili pepper, finely chopped
½ teaspoon kosher salt
For the salad:
4 cups butter lettuce (or another lettuce of choice)
1 avocado, thinly sliced
1 mango, peeled and cut into 1-inch cubes
2 green onions, sliced
Method
For the salmon:
Heat oven to 450 F. Heat a cast-iron pan over medium-high heat. Dry salmon filets with a paper towel to remove moisture. Generously season all sides with blackening seasoning. Once pan is very hot, pour in oil. Place salmon into pan. Be careful, it may splatter. Sear on 1 side for 3–4 minutes, flip and place the pan in the preheated oven. Cook 15 minutes or until desired doneness. Remove and set aside to rest.
For the cotija tortilla strips:
Heat oven to 400 F. Line a baking sheet with parchment paper. Cut tortillas into thin strips and place in a medium-sized bowl. Drizzle tortillas with oil and top with cotija cheese. Toss to coat. Place tortillas in an even layer on prepared baking sheet. Bake 8–10 minutes or until tortillas start to brown. Remove and let rest at least 10 minutes before serving.
For the dressing:
In a small bowl, whisk together all dressing ingredients. Refrigerate until ready to serve.
For the salad:
Divide lettuce between 2 serving bowls. Top each bowl with prepared salmon, ½ sliced avocado, ½ diced mango, green onions, cotija tortilla strips and drizzle with dressing. Serve immediately.
