Step 1

the grill to med-high heat.

Step 2

Place all ingredients except the cilantro in a blender, and blend until smooth, scraping down sides as needed. Add the cilantro and blend again. Taste, and adjust jalapeno, honey, and lime to your taste.

Step 3

Brush each piece of salmon with olive oil, then lightly season each side with salt, chili powder and cumin. Place the salmon on a greased, hot grill. Check after 2-3 minutes for grill marks, then turn. Continue grilling for a few more minutes, to medium (or your preferred doneness), and turn the heat off.

Step 4

In a large mixing bowl, toss arugula, cucumber, and onions with a little dressing (you won’t need all) then fold in the avocado, tomatoes, half the pumpkin seeds, and half the Cotija cheese. Taste and add salt if needed.

Step 5

Place on a serving platter or in a big wide serving bowl (or divide among four plates), and top with the salmon.

Step 6

Sprinkle with remaining pumpkin seeds, Cotija cheese, and cilantro leaves. Serve immediately.