Tequila Lime Salmon Salad

(Salmon can be marinated and kept in fridge up to 24 hours prior to cooking.)

Place olive oil, lime juice, lime zest, tequila, Old El Paso Taco Seasoning Mix and brown sugar in a gallon size Ziploc bag and mix until well incorporated. Add the salmon filets and gently rub the marinade over the salmon. Close the bag and marinate it in the fridge 2-24 hours.

When ready to serve, preheat the oven to 425 degrees F. Cover a baking sheet with foil and spray it lightly with nonstick cooking spray.

Remove the salmon from the marinade and place it, skin-side down, on the baking sheet.

Place the baking sheet on the middle rack of the oven and roast it for 4-6 minutes per half-inch thickness of salmon. Measure the salmon at the thickest part. 4 minutes will give you salmon with a pink center (medium-rare) and 6 minutes will be thoroughly cooked through.

The salmon is done when it easily flakes apart with a fork. If desired, test the doneness with an instant read thermometer – salmon is considered done at a minimum 145 degrees F at the thickest part of the salmon.

Remove the cooked salmon from the oven and transfer to plate. Remove the skin before placing the salmon on the mixed salad.

In a large salad bowl, combine the chopped lettuce, tomatoes, cheese, beans and corn. Mix gently.

Place the mix salad in serving dishes and place the cooked salmon on top. Add sliced avocado and tortilla strips and sprinkle with fresh cilantro. Drizzle with the Tequila Lime Vinaigrette.