Cilantro Mint Salmon Salad

This dish includes a quick marinade and great sources of healthy fats and protein. Toss it on a bed of raw leafy greens and fresh cucumbers and taste the punch of the delicious salmon!

I think it was hard to determine a title for this recipe there are so many components, all so fresh and bursting with flavor! I learned about hot chili pepper oil by reading some blogs, and I incorporated my own spin on it with marinating the salmon and adding mint and cilantro. This recipe is light and refreshing, definitely a hit for a summer dinner or entertaining friends. I can’t wait to make it again.

The arugula adds a spicy, peppery flavor to accompany the avocado cilantro dressing. The cucumber adds a crisp, fresh finish to the dish. The salmon is the all-star of this dish, and the marinade does not overpower the flavor of the fish. I suggest using Bolthouse Farms Avocado Cilantro dressing to cut down prep time. However, if you’re a wiz in the kitchen and feel that making your own dressing that’s even better. I like this dressing because it’s low in carbs and high in fat.

Salmon is such a great protein, and I recommend incorporating it often if you like fish. It’s full of healthy omega-3 fatty acids and may help protect against heart disease. It’s also high in fat– so yay, Keto!

Prep Time: 25 mins (includes marinating time)
Cook Time: 7-8 mins
Servings: 2
Net Carbs: ~6g

Cilantro Mint Salmon Salad | Hot Chili Pepper Oil (Part 1)

This is the “POP” in the recipe, it really brings out a fresh, zesty flavor to the salmon!

  • 1 cup canola oil (can use olive oil)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 3 tbsp crushed dried chili pepper
  • Salt (not more than a dash)
  1. Heat small pot over medium-low heat. Add oil, dried chili pepper and salt and heat for 5 minutes, stirring. Do not allow it to smoke, reduce temperature if it smokes.
  2. Remove from heat and cool for additional 5 minutes. Pour into a marinating dish (I used a shallow glass dish).

Cilantro Mint Salmon Salad | Salmon Salad (Part 2)

  • 2 salmon filets
  • 3 cup arugula
  • 1 cucumber, sliced
  • 1/2 cup Bolthouse Farms Avocado Cilantro dressing
  1. Add salmon, mint and cilantro to the marinating dish along with the chili pepper oil. Marinate in refrigerator for 20 minutes.
  2. Heat small-medium sized pan over low-medium heat. Add filets.
  3. Adjust temperature to med-high and cook for 4 mins. Flip and cook for additional 3 mins.
  4. Remove from pan and allow to cool for 3-5 mins.
  5. Arrange arugula and sliced cucumbers in a salad dish. Placed filets atop the salad and drizzle with avocado cilantro dressing.


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