Tender salmon, perfectly spiced over a super quick, flavorful, and crunchy quinoa salad. Inspired by 3 easy to grab ingredients at Trader Joe's, the elote seasoning is so delicious on salmon! Served with the Mexican style quinoa salad, its one of my go-to weeknight dinners that takes seconds to prep and a few minutes to cook.
This post is not sponsored by Trader Joe's, I'm just obsessed with their Everything but the Elote Seasoning (among many other things) and it's so so perfect on salmon I just had to share it with you.
Not an exaggeration, this is my dinner once a week. It's just fast, simple, and delicious.
It wasn't until recently that I became a TJs fanatic, but now with two kids in activities and school, I am loving the combo of fun fresh, and prepared items and dousing what I can in elote seasoning.
What you'll need
You seriously need 3 things.
- Salmon (or protein of your choice)
- Everything but the Elote Seasoning
- TJ's Mexican Style Corn & Quinoa Salad
What is in the Everything but Elote Seasoning?
Elote itself is corn, but elotes is a whole different experience. Grilled corn, sauce, seasoning, lime, cilantro.
Our friend TJ is taking all that flavor and putting it in a bottle. You'll find these ingredients in the everything but elote seasoning:
- cane sugar
- corn flour
- chile pepper
- parmesan cheese
- chipotle powder
So we've got a little bit of sweetness, salty, spicy, cheesy, and herbaceous flavors all ground up and ready for sprinkling. The flavor is more sweet and spices (spice like taste, not spice like heat).
Besides protein, I love to add this to my black beans to go with this Instant Pot Chipotle Chicken.
How to make elote salmon with quinoa salad
To make this dish, you'll need to preheat the oven to 400°F to bake the salmon. Season the salmon fillets liberally with the elote seasoning and transfer to a greased foil or parchment lined baking sheet.
Tip: If you prefer to serve your salmon without the skin, don't grease the aluminum foil on your sheet pan. After baking, use a pair of tongs to gently remove the meat of the filet from the skin stuck to the foil - this is usually what I do when making it for myself.
The skin, though edible, is just too fishy for me!
The salmon will need to bake for about 12 to 16 minutes, or until an internal temperature of 145°F is reached. The baking time of salmon will vary depending on the thickness of the fillet.
We haven't talked about the other star here, the Mexican Style Corn & Quinoa Salad. So much goodness in a little container that just needs a quick mix.
What's in the quinoa salad?
- quinoa and brown rice
- shredded cabbage
- chopped kale
- grilled corn
- cojita cheese
- grape tomatoes
- roasted poblano dressing
Is it spicy? Just a touch, its really mild and the hint of sweetness in the elote seasoning pairs perfectly.
The container for the quinoa salad says there's 4 servings, but to be completely honest, I can usually eat the whole container in one sitting so I've made this recipe to serve 2 people.
If you like a little more spice, try a little drizzle of sriracha on the plater before putting down the quinoa salad and salmon fillet - SO GOOD!
And if you're TJs obsessed like me....check out a few of the other Trader inspired recipes!
If you make this recipe, I'd love for you to leave a star rating on the recipe care and tell how it went in the comments! Don't forget to share your TJs favorites too, I'm always on the hunt for something new to try!
Elote Seasoned Salmon with Quinoa Salad
- 2 8-ounce Atlantic salmon fillets
- 2 teaspoons Trader Joe's Everything but the Elote Seasoning
- 1 14-ounce container Trader Joe's Mexican Style Corn & Quinoa Salad
- Preheat the oven to 400°F. Line a sheet pan with oil sprayed aluminum foil or line with parchment paper. Place the salmon fillets skin side down on the sheet pan and liberally season with Trader Joe's Everything but the Elote Seasoning.
- Bake the salmon for 12 to 15 minutes or until an internal temperature of 145°F is reached. Baking time will vary depending on the thickness of the salmon fillet.
- While the salmon bakes, empty the ingredients of the Mexican Style Corn and Quinoa Salad into a bowl and toss with the roasted poblano dressing.
- Split the quinoa salad between two plates and top with the cooked salmon fillets. Optional: add a drizzle of sriracha or hot sauce to the bottle of the plate for a little extra kick.
- If you prefer to serve the salmon without the skin, skip greasing the aluminum foil liner. The skin will stick during the cooking process, after cooking use a pair of tongs to gently pull the fillet from the skin.
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