Immediately after our incredible trip to Mexico, I started trying to replicate some of the flavours we had and some dishes we tried. This one in particular was based off of Mexican spices/flavours.

This chilli crusted salmon filet topped with cilantro ranch alongside the ‘fiesta’ salad will have your tastebuds dancing.

Ingredients for the salmon: 2 salmon filets (I buy them fresh from Farm Boy), 4 tbsp chilli flakes, 2 tbsp garlic powder, 2 tbsp melted butter (to glaze salmon), 1 tsp salt, 1 tsp ground black pepper.

Ingredients for lime cilantro ranch: mix 2 tbsp ranch, 1 tbsp lime juice and 2 tbsp chopped cilantro in a small blender until a creamy consistency.

Ingredients for the Fiesta Salad: 1 can chickpeas (rinsed and drained), 1 can corn (rinsed and drained), 4 hardboiled eggs (2 per plate), 1/3 cup chopped red onions, 1/2 cup sliced cucumbers, a handful of cherry tomatoes on each plate, 1/2 head of romaine lettuce (washed and chopped), 2 tbsp olive oil for dressing.

Instructions: preheat the oven to 425 degrees. Melt the butter in the microwave (or stovetop) until you can use it to glaze the salmon. Once the salmon is fully buttered, sprinkle chilli flakes and garlic powder on both sides until thinly crusted. Place in the oven for 40 minutes. While this is cooking, you can prepare the salad. Drain and rinse your chickpeas, boil your eggs, chop your onions, slice your cucumbers and  cut up your lettuce. Mix the salad in a bit of olive oil and set aside when there is about 3 minutes left for the salmon. In a small blender or with a hand mixer, blend the ranch, cilantro and lime juice for the dressing. Top the salmon filets with the dressing and place it overtop of the salad.

Gracias Mexico, this was a tasty dinner!