Ya’ara’s Southwest Salmon Salad

This recipe was inspired by the tribe of Issachar. A tribe of rich heritage and vast lands. This meal brings nostalgia in the many foods and plant life they have tilled. From the black bean down to the cilantro! Every taste is full of flavor and meaning with every bite! The recipe below can be expanded or scaled based on how many folks you have to feed. Enjoy!


  • 1-2 head of Romaine lettuce

  • 1 tomato

  • 1/4 cup green onion

  • 1/4 cup cilantro

  • 2 limes

  • 1 bag Frozen Corn

  • 1 red pepper

  • 2 Avocado

  • 1 can black beans, rinsed

  • 1/2 cup Bella mushrooms

  • 1 Red onion

  • Fresh Sockeye salmon (1 fillet per serving)


  • Season salmon to your liking and bake in oven until done.
  • Chop all vegetable ingredients with the exception of the limes and add to bowl/plate.
  • Add corn and beans.
  • Add 1 serving of cooked salmon on top of plated lettuce and veggies.
  • Cut limes into quarters for garnish to be squeezed on each serving of salad plated.
  • Add your favorite dressing and enjoy!

A spicy ranch is a delicious compliment to this salad. This veggie packed plate is perfect for Sabbath lunch! If you’re looking for recommendations for seasoning the salmon, try cumin, garlic powder, salt, onion powder, paprika, and Badia Sazon Complete. Add a little olive oil, fresh cilantro, lime juice, and marinate for at least 30 minutes. Enjoy!

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