Due to the constant and unbearable heat, I have found myself craving green beans, salads, and cold fish. These cravings should, in theory, be a waistline blessing, yet I seem to be missing the benefits. Sigh. Moving on. On the bright side, this salad was delightful, healthy, fast, and fresh and I am tempted to make this a bi-weekly star in my summer food rotation.

Note: After briefly wrestling with the idea of making cilantro-jalapeno vinaigrette, I decided I just did not have the kitchen fortitude. It only takes a few minutes to make vinaigrette, but it had just been one of those days. I think that something along those lines would be fantastic with this salad. Instead, I used Girard’s Light Champagne Dressing, in my opinion is likely the best dressing ever bottled en masse. Use whatever you like or have on hand to make the meal more satisfactory and simple. Also, use the seasoning of your choice on your salmon; a simple salt and pepper season is fine. I used salt, pepper, a touch of adobo, red pepper flakes and lemon juice.

Summer Salmon Salad

Serves 1-2

One three to four ounce fillet of Salmon or Char, seasoned as desired
One cup Arugula
One and one half cup Spinach
Half cup Black-bean Corn Salsa (I left out the bell pepper)

One small tomato, seeded and diced
Five tablespoons jicama, diced
Freshly torn cilantro, to taste (I added a good handful)
One half avocado, diced
Dressing of choice

Sear the salmon to desired doneness in hot oil of choice (or bake it if you prefer). In a large bowl, combine all ingredients and mix well to incorporate all elements. Once the salmon is cooked, place gently onto the greens and drizzle with lemon juice and/or dressing.