chamoy glazed salmon bites + tropical cowboy caviar (Edit recipe)

cowboy caviar may be my new favorite salad variation. as the days get a little warmer, this no-cook salad is easy to throw together & delicious alongside any protein for an easy meal.

30 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	537
Fat:	13 g
Carbohydrates:	62 g
Protein:	46 g
Cholesterol:	82 g
Sodium:	321 mg
Fiber:	11 g
Sugars:	10 g
Calculated for total recipe.

by ericatangeman

Serves: 6-8

Ingredients

salmon bites

0.5 cup Chamoy Sauce
2 lb Wild Caught Salmon Filet, cut into 1" cubes

tropical cowboy caviar

1.5 cup Frozen Corn, sautéed
15 oz Black Beans, drained & rinsed
15 oz Black Eyed Peas, drained & rinsed
1.5 cup Mango, diced
2 Avocado, diced
1 Jalapeño, finely chopped
0.5 bunch Cilantro, finely chopped
2 Lime, juiced
2 - 4 Tbsp Primal Palate Taco Seasoning
2 - 4 oz Cotija Cheese, or queso fresco

for serving

1 head Butter Lettuce
1 bunch Tortilla Chips (Siete Grain-free)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 400.
in a bowl, add salmon & ½ chamoy sauce - ideally let it marinate in the fridge for 20-30 minutes before cooking.
spread salmon on a sheet pan, then bake for 15-20 minutes or until done.
to make tropical cowboy caviar, add all ingredients to a bowl & refrigerate until ready to serve.
serve salmon & salsa in lettuce wraps + with chips for dipping.
add any additional garnishes (cheese, cilantro, etc.) + more chamoy sauce when serving.