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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.