As the summer sun warmed the coastal town of Seaview, residents eagerly awaited the arrival of the annual Salmon Festival, a celebration of the region’s rich maritime heritage and abundance of fresh seafood.
Among the festival’s highlights was the highly anticipated Chipotle Salmon Salad competition, where local chefs showcased their culinary skills by incorporating the prized wild sockeye salmon into innovative and delicious dishes.
One contestant, Chef Mia, drew inspiration from the vibrant flavors of the Southwest to create her masterpiece: the Completely Keto Chipotle Salmon Salad. With a fillet of wild sockeye salmon as her canvas, Chef Mia expertly seasoned it with smoky chipotle powder, salt, and pepper before searing it to perfection in a drizzle of olive oil.
Meanwhile, she meticulously assembled a bed of mixed greens and arugula, adorned with vibrant cherry tomatoes, thinly sliced red onions, and creamy diced avocado. For the finishing touch, she whipped up a zesty dressing using olive oil, fresh garlic, fragrant cilantro, and a squeeze of lime juice, infusing the salad with a burst of flavor.
As the judges sampled each entry, Chef Mia’s Chipotle Salmon Salad stood out for its bold flavors, perfectly balanced textures, and impeccable presentation. With each bite, they were transported on a culinary journey that celebrated the bounty of the sea and the creativity of the local chefs.
When the winner was announced, cheers erupted from the crowd as Chef Mia stepped forward to claim her prize. Her Completely Keto Chipotle Salmon Salad had not only won the hearts of the judges but had also become a beloved favorite among festival-goers, ensuring its place as a signature dish in the town’s culinary repertoire for years to come.
Ingredients
Salad
- 1 fillet wild sockeye salmon
- 1/2 tsp chipotle powder
- salt and pepper to taste
- 1 tsp olive or avocado oil
- 1 cup mixed greens
- 1 cup arugula
- 1/2 cup cherry tomatoes sliced in halves
- 1/2 cup red onions thinly sliced
- 1/2 avocado diced
Dressing
- 1/3 cup olive oil
- 1 garlic clove
- 1/4 cup fresh cilantro packed
- 1/2 lime juice
- salt and pepper to taste
Instructions
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Heat 1 teaspoon oil in a skillet over medium high heat. Season the salmon with chipotle powder, salt and pepper and cook skin side up for 1-2 minutes. Flip and cook another 3-4 minutes until done.
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While the salmon cooks, add dressing ingredients to a food processor and blend until smooth.
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Combine arugula, mixed greens, cherry tomatoes, red onion and avocado in a large bowl. Top with salmon and drizzle with dressing.
