Chile Lime Salmon Fajita Salad With Cilantro Lime Vinaigrette Recipes

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CHILE LIME SALMON FAJITA SALAD WITH CILANTRO LIME VINAIGRETTE

Make and share this Chile Lime Salmon Fajita Salad With Cilantro Lime Vinaigrette recipe from Food.com.

Provided by gailanng

Categories     Greens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 24



Chile Lime Salmon Fajita Salad With Cilantro Lime Vinaigrette image

Steps:

  • To make the dressing, combine the olive oil, lime juice, cilantro, chili powder, honey and salt and pepper. Whisk to combine, taste and adjust seasonings to your liking. Set aside.
  • In a large salad bowl add the lettuce, mango, jalapeno and black beans. Drizzle with the juice of half a lime (only do this if eating right away). Toss well and set aside.
  • In a small bowl combine the chili powder, smoked paprika, cumin, brown sugar, lime zest and a good pinch of salt and pepper.
  • Place the salmon on a plate and rub with 1 tablespoon olive oil. Sprinkle the spice mixture over the salmon and gently rub it into the salmon.
  • Heat a medium size skillet over medium-high heat. Add a tablespoon of olive oil and once hot, add the red pepper slices and a pinch of salt and pepper. Stir fry the peppers for 4-5 minutes. Remove the peppers from the pan. Reduce the heat to medium and add another tablespoon of olive oil and add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Cut the salmon into 4-6 pieces or chop into bites.
  • To assemble the salads, add the red peppers to the salad bowl and toss. Divide the salad among plates or bowls. Sprinkle each plate with a little of cheddar and a little of cajita. Top each bowl with a piece of salmon. Add a few slice of avocado and drizzle with the dressing. Garnish with crushed tortilla chips and more cilantro.

Nutrition Facts : Calories 632, Fat 44, SaturatedFat 9.9, Cholesterol 74.4, Sodium 246.7, Carbohydrate 30.2, Fiber 8.3, Sugar 17.9, Protein 33.5

1 lb salmon, skin on
3 tablespoons olive oil, divided
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1 teaspoon brown sugar
2 limes, zest of
1 pinch salt and pepper
1 red pepper, sliced
8 cups butter lettuce, chopped or 8 cups spring greens, mix chopped
1 small mango, peeled chopped
1 small jalapeno, seeded chopped
1/3 cup cooked black beans, rinsed drained if using canned
1 -2 avocado, sliced
3/4 cup sharp cheddar cheese, shredded
2 ounces queso fresco or 2 ounces cajita cheese, crumbled
fresh cilantro, for topping
crushed tortilla chips
1/4 cup olive oil
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons cilantro, chopped (or more to your liking)
1/2 teaspoon chili powder
1 -2 tablespoon honey, depending on your taste (I used 2)
salt and pepper, to taste

FAJITA STEAK SALAD WITH CILANTRO-LIME VINAIGRETTE

Two of the all-time greats-steak fajitas and steak salad-come together in an explosion of flavor. Top round steak (often labeled as London broil) is an inexpensive cut that holds up to a powerful marinade and high-intensity cooking while easily feeding a crowd. The cilantro-lime vinaigrette also pulls no punches, beautifully dressing the salad and perfectly coating charred peppers and onions. A little pepper jack cheese, some fresh avocado and a healthy sprinkle of tortilla strips make this salad one big party on a plate!

Provided by Food Network Kitchen

Time 1h40m

Yield 6 servings

Number Of Ingredients 16



Fajita Steak Salad with Cilantro-Lime Vinaigrette image

Steps:

  • For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.)
  • Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes.
  • For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside.
  • For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak.
  • Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers.
  • Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad.

2 tablespoons vegetable oil, plus more for the grill pan
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
Juice of 1 lemon
2 cloves garlic cloves, smashed
1 scallion, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
2 pounds top round London broil steak
1/4 cup fresh cilantro leaves, finely chopped
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
Zest and juice of 2 limes
2 garlic cloves, grated
Kosher salt and freshly ground black pepper

CHICKEN FAJITA SALAD WITH CILANTRO LIME DRESSING

This tasty Chicken Fajita Salad is an easy chicken salad recipe you can make at home without waiting for a table at the restaurant.

Provided by gailanng

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 26



Chicken Fajita Salad With Cilantro Lime Dressing image

Steps:

  • Place a large skillet coated with cooking spray over medium-high heat until hot.
  • Add chicken and sprinkle chicken with fajita seasoning and saute 8 minutes or until chicken is done (no longer pink inside) and browned on the outside
  • Sprinkle with 1 tablespoon fresh lime juice. Salt and fresh ground pepper to taste. Garnish with chopped fresh cilantro set aside.
  • In a mixing bowl, combine lettuce, peppers, cheddar cheese, tomato and beans and toss with chicken. Drizzle with cilantro lime dressing
  • Plate and garnish with black olives and sliced avocado. Serve with warm tortillas or tortilla chips and your favorite salsa or Pico de Gallo.
  • To Make Fajita Seasoning: Combine all seasonings well.
  • To Make Creamy Cilantro Lime Dressing: Combine all ingredients, and stir well with a whisk. Cover dressing and refrigerate.

Nutrition Facts : Calories 376.5, Fat 22, SaturatedFat 8.2, Cholesterol 102.4, Sodium 906, Carbohydrate 15.9, Fiber 7.4, Sugar 6, Protein 31.4

fajita seasoning for chicken (recipe below)
1 lb boneless skinless chicken breast, cut into thin strips
vegetable cooking spray
1 tablespoon fresh lime juice
salt & fresh ground pepper
2 tablespoons chopped fresh cilantro
6 -8 cups shredded romaine lettuce
1/2 cup thin sliced green bell pepper
1/2 cup thin sliced red bell pepper
1 small red onion, sliced into rings
1/2 cup shredded monterrey jack cheddar cheese or 1/2 cup Mexican blend cheese
1 (15 ounce) can pinto beans (optional) or 1 (15 ounce) can black beans, rinsed and drained (optional)
1 roma tomato, diced
4 -8 black olives
1 avocado, sliced
salad dressing (Creamy Cilantro Lime Dressing recipe below)
1 tablespoon chili powder (I love Ancho or chipotle)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons Mexican oregano
1 teaspoon salt
2 tablespoons chopped cilantro
1/2 cup sour cream
1 1/2 tablespoons lime juice
1 teaspoon granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon chili powder

CHILI-LIME CHICKEN FAJITAS

I like to use my cast-iron skillet for this lime chicken fajitas recipe because it gives the dark sear that flavors the fajitas. If you don't have cast iron, a different pan will work just fine. We go pretty simple with our fajita toppings: lime wedges, cheese and a little sour cream, but you can add anything that you wish. -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings

Number Of Ingredients 16



Chili-Lime Chicken Fajitas image

Steps:

  • In a bowl or shallow dish, combine 2 tablespoons oil, 2 tablespoons lime juice, zest, chili powder, 1/2 teaspoon garlic powder, onion powder, cumin, cayenne pepper and pepper. Add chicken and turn to coat. Refrigerate at least 2 hours. , Season chicken with salt. In a 12-in. cast-iron or other heavy skillet, heat 1 tablespoon remaining oil over medium-high heat. Add chicken in batches; cook and stir until no longer pink, 6-8 minutes; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add peppers, onions, remaining lime juice and remaining garlic powder; cook and stir until tender, 4-5 minutes. Return chicken to pan; heat through. Serve with tortillas and lime wedges. If desired, top with sour cream and cilantro.

Nutrition Facts : Calories 309 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 236mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 26g protein.

4 tablespoons canola oil, divided
3 tablespoons lime juice, divided
1-1/2 teaspoons grated lime zest
1 teaspoon chili powder
3/4 teaspoon garlic powder, divided
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
2 pounds boneless skinless chicken breasts, cut into thin strips
1/2 teaspoon salt
1 large sweet red pepper and large green pepper, thinly sliced
1 medium onion, thinly sliced
16 corn tortillas (6 inches)
Lime wedges
Optional: sour cream, chopped cilantro

GRILLED SALMON WITH CHILI-LIME SAUCE

We just love salmon and really enjoyed this recipe for it, which was adapted from Quick & Easy Vietnamese. You can sub another meaty fish, if you wish, such as tuna or halibut.

Provided by GaylaJ

Categories     Vietnamese

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 14



Grilled Salmon With Chili-Lime Sauce image

Steps:

  • To marinate the fish, combine the oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar in a medium bowl; stir until sugar is dissolved and everything is mixed well.
  • Place the salmon fillets in the bowl and turn to coat with the marinade (or put the salmon in a zip lock bag, add the marinade, squeeze out air, and seal).
  • Cover and set aside for 20 to 30 minutes, or cover and refrigerate for up to 1 day.
  • To prepare the sauce, combine all ingredients listed for the sauce in a small bowl; stir to dissolve the sugar and mix everything well.
  • To cook the fish, build a hot charcoal fire or preheat a gas grill.
  • Place the fish carefully on the grill for about 5 minutes on each side, depending on the thickness of the fish and how well you like it done.
  • Transfer to a serving platter alongside the Chili-Lime Sauce and serve hot or warm.
  • Note: To bake in the oven, preheat oven to 375F and bake for about 15 minutes.

Nutrition Facts : Calories 377.4, Fat 15.7, SaturatedFat 2.2, Cholesterol 98.5, Sodium 2852.4, Carbohydrate 17.7, Fiber 0.3, Sugar 14.2, Protein 40.4

2 tablespoons vegetable oil
2 tablespoons coarsely chopped fresh ginger
1 tablespoon chopped garlic
1 tablespoon chopped shallot
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 1/4 lbs salmon fillets
1/4 cup fish sauce
3 tablespoons freshly-squeezed lime juice
2 tablespoons water
2 tablespoons sugar
1/4 teaspoon chili-garlic sauce
1 tablespoon thinly sliced green onion

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