Green tea salmon salad

The easiest way to enjoy salmon? This green tea salmon salad. It's all about fresh summer ingredients plus a cooling cucumber in a yogurt dressing. Oh yeah, and it's easy and perfect for those hot summer nights.

This salad is the kind of thing you wish you food prepped on Sunday evening. Ok, heck you should probably make this on Sunday evening so you can enjoy it for lunch the following days too.

Peaches are the sweet component. Avocado is the creamy component. Ok, there's more creaminess with the cucumber yogurt. The yogurt is a good foil for the salmon which is slightly earthy and smokey. All of these ingredients go quite well together so I think you'll enjoy this one!

Get that recipe below.

Green tea salmon with arugula (for 3 servings)

• 2 green tea bags

• 1/4 teaspoon chipotle chili powder

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1.5 lb. salmon, cut into filets and skin removed

• 1 cucumber, de-seeded and sliced thinly

• 2 tablespoons sour cream

• 1/4 teaspoon dill weed

• 3 cups fresh arugula

• 1 avocado, cubed

• 1 peach, cubed

Remove the green tea from the tea bags. Combine the green tea with the chipotle chili powder, salt and pepper to make the rub for the salmon. 

Pat the salmon dry. Coat the salmon on all sides with the green tea chipotle mix. 

Heat a pan with a very thin layer of olive oil on medium-high heat. Add the salmon, flat-side down first. Keep the salmon cooking until it’s crispy on that first side. Now, flip the salmon onto the other side. Same thing, cook the salmon until crispy on the second side. If your salmon is particularly thick you’ll want to cook it on the sides as well until it’s cooked through. Take the salmon off the heat, gently cutting the salmon into bite-sized pieces and cool the salmon on the side.

To make the cucumber yogurt, combine the cucumber, sour cream and dill weed. It’s done.

Toss the arugula in your favorite dressing or a simple mix of olive oil and red wine vinegar. Top the arugula with the salmon, some cubed arugula and peach, and a scoop of cucumber yogurt.