Barbecue Salmon Salad with Buttermilk Jalapeno Ranch

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I never liked ranch dressing until I made it myself. It always tasted salty and overly processed, and sometimes has a gluey texture that’s anything but creamy. I could never understand why people liked it so much.
Then I made it myself, and it’s one of my favorites. I’ll even order it out sometimes, but only if I’m sure it doesn’t come from a bottle.
This version is a bit spicy from the addition of jalapenos, and is delicious on this salad topped with barbecue salmon. The salmon is easy enough — season with your favorite barbecue seasoning (mine comes from here) and then saute until almost blackened.
The salad is a mix of Romaine, kale, and spinach, with additions like juicy tomatoes, sweet corn, bell peppers, and crunchy tortilla strips. I change this based on what I have on hand. Sometimes, avocado. Sometimes a little cheese. Black beans? Delicious. Truly, whatever you think sounds good in this salad will probably be good, so just go with it.
Barbecue Salmon Salad with Buttermilk Jalapeno Ranch
A creamy, spicy ranch dressing and blackened salmon make for a healthy, filling meal.
Jalapeno Ranch:
  • 1 bunch parsley
  • 1 bunch dill
  • 1 bunch chives
  • 2 cloves garlic
  • 1 jalapeno, stemmed
  • 2 tablespoons lemon juice
  • ½ sour cream
  • ¼ cup mayonnaise
  • 1 cup buttermilk
  • Salt and fresh ground black pepper, to taste
  • Salad:
  • 1 large head Romaine, chopped
  • 1 bunch kale, chopped and massaged
  • 1 cup spinach, chopped
  • ½ cup corn kernels
  • 1 bell pepper, diced
  • 10 cherry tomatoes, halved
  • ½ cup broken tortilla chips
  • 2 salmon filets
  • 1 tablespoon barbecue seasoning
  • 2 tablespoons olive oil or Ava Jane’s Kitchen Avocado Oil
  1. Make the ranch — put everything in a blender and blend until smooth. Taste, season with salt and pepper and set aside.
  2. Toss the salad ingredients in a large bowl.
  3. Season the salmon with the barbecue seasoning. Heat a heavy skillet over medium high heat and add the oil. Sear the salmon until well browned on both sides and cook to your liking.
  4. Add the dressing to the salad and toss. Divide into bowls and top with the salmon.

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