Mexican Salmon Salad

Clean up your salmon fillet, removing any scales or bones. Season lightly with salt and pepper and pan fry, skin-side down to start. Check the recipe below if you need more guidance.

Pan Fried Salmon

Crispy salmon skin is delicious, but it takes a lot of patience. Learn how to cook that skin to crispy perfection.

Cut the tomatoes in half.

How to Cut Cherry Tomatoes

A simple trick to halve small tomatoes (cocktail tomatoes, grape tomatoes, cherry tomatoes) quickly for salads.

Roast and peel the peppers. Remove seeds and dice.

Roasted Bell Peppers

Roasted bell peppers are sweeter than raw, and they're a great way to add color to a dish.

Wash and chop the lettuce

Remove and discard the heart. Wash and dry the leave thoroughly. Chop to desired width.

Just a simple mutation of my greek yogurt herb dressing. Toss an avocado in there to make it work with this salad.

Avocado Greek Yogurt Dressing

Whip an avocado into my greek yogurt and herb dressing and you end up with a totally different dressing, equally delicious.

Boil the corn, and slice the kernels from the cob.

Boiled Corn

Learn how to boil fresh corn on the cob at home. Also includes a little trick for quickly slicing corn from the cob.

Peel, deseed and dice the cucumbers.

How to Dice Cucumber for a Salad

No peel, no seeds. just a standard cucumber dice for salads.

Break the salmon into bite-sized chunks. Break up the cheese and combine with all ingredients, except for the dressing. Toss the salad with a little salt and pepper. Serve with the dressing on the side.