Salmon Taco Salad with Avocado Dressing



Hello all–  With a fresh piece of salmon and some of the last tomatoes from Larry’s garden, a salmon version of good old taco salad seemed like a good idea.  Serve this up with a bowl of tortilla chips or a pan of hot cornbread for a quick dinner at the tail end of summer.  (I know it’s officially fall, but with days in the 90’s it still feels like summer here.  I’m waiting and waiting for some crisp, cool days!!)

1/2 pound salmon filet
1 tsp. cumin
1 tsp. chili powder
1 tsp. brown sugar
1/4 tsp. ground coffee
salt & pepper
2 tab. olive oil
red leaf lettuce (or other greens)
sliced tomatoes
colby jack cheese
kalmata olives
1/2 avocado (1/2 for the dressing)
tortilla chips

Mix the cumin, chili powder, brown sugar and coffee in a plate.  Cut the salmon in nice friendly chunks and dredge them in the cumin mixture.  Heat the olive oil in a saute pan and cook the salmon, turning to brown all the sides– just 2 or 3 minutes.  Salt and pepper and they cook.

Then on a platter, arrange the lettuce, tomatoes, cheese, olives and sliced avocado.  Add the salmon on top and serve up with tortilla chips and the avocado dressing.

1/4 cup light mayonnaise
2 tab. sour cream
2 shakes garlic salt
2 tab. cilantro, chopped fine
1 tab. lime juice
1/2 avocado, cut in chunks
1/2 tsp. sugar
2 tab. La Victoria green taco sauce

Blend it all up in a food processor, blender or with a stick blender on low.  Drizzle on the salad just as you’re ready to eat it up.