Salmon Taco Salad

I’ve talked before about using leftovers to make delicious salads, and I’ve got another one for you.  One particularly busy night, dinner ended up being a can of black beans cooked with low-sodium taco seasoning, Minute brown rice (a secret weapon of mine), and salsa with a chopped tomato thrown in.  Simple, easy, filling, and a complete protein.

However, it’s not the most exciting.

These leftovers needed a bit of metamorphosis.  After a trip to the grocery store to restock my personal produce section, I ended up with Salmon Taco Salad.

salmon taco salad

I pulled a frozen salmon fillet from the freezer and baked with a dusting of that same taco seasoning packet (just because you have the whole packet doesn’t mean you need to use it all in one can of beans – the flavor is still there!).  Throw in a scoop of rice, some beans, and chopped cucumber and bell pepper and you’ve got a great salad – almost.

I needed a toasty, cumin-flavored dressing for this salad, but something light and easy.  I ended up modifying the following recipe for what I had on hand.  Someday I will have to make the entire recipe all-out, but for what I needed, just the cumin dressing worked.  I had no lime, cut down on the ketchup and did not add sugar (I’ve never been much of a sweet dressing kind of girl).  Delicious!

http://www.chow.com/recipes/29673-chicken-taco-salad

For the cumin dressing:
  • 3 tablespoons cider vinegar
  • 3 tablespoons ketchup
  • 3 dashes Tabasco
  • 2 teaspoons ground cumin
  • 2 teaspoons freshly squeezed lime juice
  • 2 teaspoons granulated sugar
  • 1 medium garlic clove, minced
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1/3 cup vegetable oil

INSTRUCTIONS

For the cumin dressing:

  1. Place all of the ingredients except the oil in a medium, nonreactive bowl and whisk until combined. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated. Taste and season with additional salt and pepper as needed. Cover and refrigerate until ready to use.
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