chipotle salmon, blueberry & corn chop salad

Life is pretty full & I’ve not posted in yonks. Here I am though, somewhat frazzled & frayed but making a very quick appearance nonetheless. And it’s blueberry season & I had to share with you a gorgeous chipotle salmon, blueberry & corn salad I made a few weeks ago. Reminiscent of Tex-Mex flavors, this salad has a lovely smoky, hot, lime & cilantro dressing, lots of veggies & it’s simple to throw together. 

salmon salad

salmon salad

chipotle salmon dressing

salmon salad

salmon salad

I’m getting ready to head home to Australia in a mere couple of weeks. I’m looking forward to seeing my family, eating some good Aussie food & hopefully enjoy some cool winter weather. I’ve not been away from my hubby & the hairless duo for this long before & I have to say the anticipation is filling me with some angst. I will be kept very busy while I’m home but I hope to add a post or two of my Down Under adventures. Stay tuned!

chipotle salmon, blueberry & corn salad
Serves 4
Salmon cooked on a hot grill, flaked & added to a salad with avocado, blueberries, crunchy pumpkin seeds, & grilled corn drizzled with a smoky, hot lime dressing.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
  2. 1/3 cup coarsely chopped cilantro (coriander) leaves
  3. 1/4 cup olive oil
  4. 1/4 cup lime juice
  5. 2 garlic cloves
  6. 1 canned chipotle pepper in adobo sauce
  7. 1 tablespoon honey or agave
  8. pinch of salt & pepper
  10. 12 oz (340g) salmon fillet (pin bones removed)
  11. 2 tablespoons adobe sauce (from canned chipotle chilies)
  12. 1/2 teaspoon garlic salt
  13. 2 corn cobs, shucked & brushed with oil
  14. 2 cups chopped romaine (cos) lettuce
  15. 1 cup thinly sliced green onions
  16. 1 cup blueberries
  17. 1 cup toasted pumpkin (pepita) seeds
  18. 1 cup shredded red cabbage
  19. 1 avocado, peeled & chopped
  1. To make the dressing: Place all ingredients in a blender; blend until smooth.
  2. To make the salad: Preheat a barbie to medium-high heat. Brush adobo sauce all over salmon. Sprinkle with. Cook on greased grill for about 4 minutes per side depending on thickness of salmon. Do not over cook.
  3. Cook corn on same grill, about 10 minutes, turning occasionally, until grill marks appear; let stand until cool enough to handle. Turn corn on a cut end & using a sharp knife, shear kernels from cob.
  4. Arrange lettuce, corn, salmon, onions, blueberries, seeds, cabbage & avocado on platter or in dish. Serve with dressing.
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