Spicy Mexican Salmon Patties with Creamy Cilantro-Jalapeno Ranch and Spinach Salad
Finely diced fresh salmon mixed with fresh ingredients – jalapeño, cilantro, corn, cotija – atop a simple spinach, avocado, and tomato salad dressed with a Creamy Cilantro Ranch… Spicy Mexican Salmon Patties with Creamy Cilantro-Jalapeño Ranch and Spinach Salad checks all the summer “boxes.” It’s fresh, refreshing, quick, and easy to prepare!
Ingredients
Spicy Mexican Salmon Patties
- 1 pound fresh salmon pin bones and skin removed; fine dice (see notes)
- 1 ear fresh corn cut from the cob
- ¼ cup red bell pepper fine dice
- 2 scallions finely diced
- 2 jalapenos minced (or to taste)
- ¼ cup cilantro finely chopped
- ¼ cup cotija (1 ounce) crumbled
- 1 egg beaten
- 1 teaspoon ground cumin
- ½ teaspoon chipotle powder
- ½ teaspoon sea salt
Spinach Salad
- 8 ounces baby spinach leaves
- 8 ounces tomatoes (I like tiny heirlooms) sliced or diced
- 1 avocado sliced thin
- Cilantro Jalapeno Ranch Dressing (See Notes)
Instructions
Spicy Mexican Salmon Patties
- Hand chop prepared salmon fillet. Mixture can have a variety of sized pieces, but the largest should be about ¼" dice.
- Add remaining ingredients. Combine by hand.
- Spray a griddle with cooking spray, and bring to medium-high heat. Form 4 patties, and gently place on hot griddle. Cook until nicely browned, then turn and finish (about 8-10 minutes).
Salad
- Toss spinach and tomatoes with enough of the dressing to lightly coat.
To Serve
- Plate about ¼ of the salad. Top with a salmon patty and avocado slices. Drizzle with additional dressing. Enjoyo!
Notes
As mentioned in the post, I use two different dressings on this dish: 1. Cilantro-Jalapeño Ranch Dressing. 2. Citrus Vinaigrette. On photo day, I chose the Cilantro-Jalapeño Ranch Dressing. Keep it fresh with fresh (not bottled) dressing!
Macronutrients (approximation from MyFitnessPal): 320 calories; 31 g protein; 22 g carbohydrates; 11 g fat.
Tried this recipe?Let us know how it was!