Salmon Taco Salad

Superfood Mexican Style!!!  Here's an easy way to transform your usual healthy ingredients into something new and fun!  Just add Mexican spices and flavors to transform the same greens/beans/salmon into something that really does taste new and delicious.   I took black beans, black olives, chopped tomatoes, diced peppers, tossed together with shredded spinach and topped with a cumin crusted salmon and a creamy chipotle dressing.  Sounds good, right?  AND made with healthy superfoods!  Ok, so we skipped the taco shell - or chips.  C'mon, we're being healthy, remember???  You don't need fatty, fried tortilla chip mucking up your healthy dinner.  But you could serve a warm corn tortilla on the side to get your taco fix.

Here's how to make it...

Salmon Taco Salad
2 Salmon fillets
1 red pepper, roasted and diced
2 tomatoes, seeded and diced
1/4 red onion, sliced wafer thin
1 can black olives, drained
1 can black beans, drained
1/2 cup nonfat Greek yogurt, plain
1 chipotle pepper chopped finely, from a can of chipotle in adobo sauce + 2 spoons of the sauce
1/2 lemon
bunch baby spinach, shredded into 1/2 inch ribbons
cumin
salt
pep
oil


Salmon:
Pre-heat your oven to 400 degrees and line a baking sheet with foil.  Season your salmon with salt, pepper and a pretty heavy dusting of cumin.  Roast for 5-6 minutes, until just cooked through.


Salad:
Put all the veggies and beans in a bowl and toss with the juice of the lemon and a dribble of oil, a pinch of salt, pepper and a pinch of cumin.

Chipotle dressing:
Mix the yogurt with the chipotle pepper and sauce.  The chipotle is pretty spicy, so add a bit at a time and taste so you cross your own personal hottness level... me gusta mucho caliente!

Top the salad with the salmon fillet and dress with the chipotle sauce.  ENJOY!