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!
1poundfresh salmonpin bones and skin removed; fine dice (see notes)
1earfresh corncut from the cob
¼cupred bell pepperfine dice
2jalapenosminced (or to taste)
¼ cupcotija (1 ounce)crumbled
8ouncesbaby spinach leaves
8ouncestomatoes (I like tiny heirlooms)sliced or diced
Cilantro Jalapeno Ranch Dressing (See Notes)
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).
Toss spinach and tomatoes with enough of the dressing to lightly coat.
Plate about ¼ of the salad. Top with a salmon patty and avocado slices. Drizzle with additional dressing. Enjoyo!
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.