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

Summer Salmon Salad Bowl with Corn, Cherry Tomatoes, Cotija, Lime Wedges and Smoky Poblano Ranch Dressing.

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

This Mexican salmon salad bowl is loaded with taco-seasoned, flaky, zesty salmon bites, sweet corn, juicy tomatoes, crisp lettuce, tangy Cotija cheese, and creamy poblano ranch for the ultimate summer dinner. It’s everything I love about tacos—just without the tortillas.

Course Main Course, Salad

Cuisine American, Mexican

Keyword salmon bowls, salmon burrito bowl, salmon salad

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 573kcal

Author Julia

Ingredients

For the Salmon:

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

For the Salad:

4 cups mixed lettuce or romaine, chopped
1 cup white corn kernels fresh, frozen, or canned
1 cup cherry tomatoes halved
¼ cup red onion finely chopped
⅓ cup Cotija cheese
Lime wedges for serving
Fresh cilantro chopped, for garnish

For the Poblano Ranch Dressing:

1 cup ranch dressing
1 poblano pepper large
2 tablespoons fresh lime juice
¼ cup fresh cilantro chopped

US Customary - Metric

Instructions

Roast Poblano Pepper

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.
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.

Prepare Salmon

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

Make Salad Dressing

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

Assembly

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.

Notes

Taco Seasoning: If you prefer a homemade taco seasoning, mix together ½ tablespoon chili powder, ½ teaspoon each of ground cumin, paprika, garlic powder, onion powder, ¼ teaspoon each of dried oregano, salt, and black pepper.
Roasting Poblano Pepper: Keep a close eye on the poblano pepper while broiling to avoid burning. The goal is to char the skin, not to overcook the flesh.
Dressing Consistency: Adjust the consistency of the poblano ranch dressing by adding a little water or more lime juice if it's too thick.

Storage Instructions:

Salmon: Store leftover cooked salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or enjoy cold.
Dressing: Keep the poblano ranch dressing in a sealed jar or container in the refrigerator for up to 5 days. Shake or stir well before using.
Salad Components: Store the salad components separately to maintain freshness. Keep the chopped lettuce, corn, tomatoes, and red onion in individual airtight containers in the refrigerator for up to 3 days.

Nutrition