Wednesday, April 15, 2015

Tortilla crusted chipotle salmon cake salad

We are going to go ahead and call this salad. Lettuce is involved. Also involved is an awesome chipotle salmon cake crusted in tortilla chips. Tortilla chips in a salad I can get behind. The crunch from the tortilla chips is really exceptional in tandem with this smoky salmon cake. Layer some chipotle aioli, avocado, and goat cheese over the top and you have yourself a meal.

We ate this meal after both of us had pretty grueling weekend workouts. Blake spent 16 hours on his feet climbing on some snow in Rocky Mountain National Park and I completed my last long training run before the Colorado Marathon. The run took me on the back roads from Boulder to Lyons in an exhausting head wind. The idea was once I got to Lyons we would celebrate at our favorite local brew pub Oskar Blues. Turns out after running 20+ miles ruebens and nachos aren't that appealing but we ate them anyway and both immediately regretted it.

Hence the need for a salad but a salad of substance. This salad hits all the marks and proved to be much better recovery food. Did I mention we had some ice cream too after the pub food? Apparently we don't learn.

Tortilla crusted chipotle salmon cake salad
Adapted from How Sweet It Is, serves 4

1 pound of salmon
1 shallot, minced
2 garlic cloves, minced
1 egg
1/3 cup seasoned bread crumbs
1 tablespoon adobo sauce from can of chipotles in adobo sauce
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon dried parsley
1 cup tortilla chip crumbs (use a food processor or blender to break up)
3 tablespoons olive oil
Head of butter lettuce
Goat cheese
1 avocado

Chipotle aioli
1 chipotle pepper, chopped
2 tablespoons adobo sauce
1/2 cup mayonnaise

Preheat oven to 425 degrees. Spray a baking dish with nonstick spray and bake salmon for 20-25 minute until cooked through.

In a large bowl, flake the salmon into small pieces using a fork. Add shallot, garlic cloves, egg, seasoned bread crumbs, adobo, chili powder, paprika, cumin, salt, pepper, and parsley. Use a large spoon to mix together.

Form the salmon mixture into 4 patties. Place your tortilla crumbs on a plate. Press salmon cake into crumbs on both sides.

Heat olive oil in a large saute pan on medium high heat. Once hot, add salmon cakes and cook until golden brown on each side, about 4-5 minute a side.

On top of the lettuce layer the salmon cake, goat cheese, avocado, and drizzle chipotle aioli over the top.

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